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Sumber Informasi Tagged: Fruit Juices

3 item ditemukan (Menampilkan 1 - 3)

  1. FAO - Principles and practices of small - and medium - scale fruit juice processing

    The purpose of this publication is to present technical and business information designed to address issues facing small and medium-size juice processors along with insights into the theory and practice of juice and juice beverage processing and utilization. Both major and minor fruits will be...
    Pasteurization Fruit Juices

  2. Continuous Microwave Processing and Preservation of Acidic and Non Acidic Juice Blends

    Abstract, International Journal of Agriculture and Food Science Technology, 2014 Continuous microwave processing system is one of the pasteurization/sterilization techniques that offer good potential for high quality, reduced process times and energy as compared with conventional techniques. The...
    Pasteurization Fruit Juices

  3. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

    Abstract, International Journal of Microbiology, 2014 Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health. Fruit juices are spoiled primarily due to proliferation of...
    Pasteurization Fruit Juices