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

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

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

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

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

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

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

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

Also available in UP Diliman Digital Archives

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