Kết quả tìm kiếm

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

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

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

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

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

Also available in UP Diliman Digital Archives

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

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

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

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

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

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