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D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice 著者: Pagal, Gladess A., Gabriel, Alonzo A.

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Individual and combined heat and UV-C radiation hurdles against Escherichia coli O157 H7, Salmonella enterica, and listeria monocytogenes in orange juice 著者: Pagal, Gladess A.

Response surface models for the influences of product and process variables on quality deteriorations in heated orange juice 著者: Corook, Mark Lester F.

The mechanism of cloud loss phenomena in orange juice 著者: Krop, J.J.P

Sulfiting of raw single strength Szinkom orange juice 著者: Melo, Carmen Teresa

Storage stability of ascorbic acid in ready-to-drink orange juice 著者: Reyes, Geronima D.

The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice 著者: Ramos, Juanita G.

Influences of formulation and process variables on the color parameters of Philippine orange (Dalandan) juice 著者: De Guzman, Fiona Paula Ruiz

Influences of product and process parameters on selected quality attributes of heat-treated Philippine Orange (Dalandan) juice 著者: Cayabyab, Jochelle Elysse C.

Also available in UP Diliman Digital Archives

Storage stability of ascorbic acid in ready-to-drink orange juice 著者: Reyes, Geronima D.