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pro vyhledávání: '"David E. Pritchett"'
Publikováno v:
Journal of Food Science. 41:812-815
A 24-hr storage test is presented for evaluating. the cloud stability of pasteurized citrus juices. Enzymatic flocculation is accelerated by the addition of a special pectin and a barium salt while controlling pH and temperature. A citrus juice which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dc33015c4db6d4729efad6280e378f6
https://doi.org/10.1111/j.1365-2621.1976.tb00729_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00729_41_4.x
