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Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
Authenticity of 100% Orange Juice in the Czech Market in 1996–2001
orange juice authenticity adulteration fruit content
2014/3/14
Commercial orange juices samples obtained from the Czech market were analysed in the years 1996–2001. The quality and
authenticity of samples was evaluated according to the Code of Practice of AIJN (...