Effect of some technological treatments on physicochemical properties and volatile flavor compounds of mandarin juice.

Faculty Agriculture Year: 2006
Type of Publication: ZU Hosted Pages:
Authors:
Abdelrahman Mohamed Ahmed Soliman
Journal: ُEgyptian Journal of Biotechnology ُEgyptian Journal of Biotechnology Volume:
Keywords : Effect , some technological treatments , physicochemical properties    
Abstract:
Citrus juices concentrate are one of the most important citrus products, which are widely appreciated in the world market. Pasteurization process slightly affected the physicochemical properties of mandarin juice. In addition, the pasteuriz
    
     
 
       

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