Ngā hua rapu

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

Whiwhi kuputuhi katoa

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

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

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

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

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

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

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

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

Also available in UP Diliman Digital Archives

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