๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Kinetic Parameter Estimation for Quality Change during Continuous Thermal Processing of Grapefruit Juice

โœ Scribed by ELI COHEN; YEHUDITH BIRK; CHAIM H. MANNHEIM; ISRAEL S. SAGUY


Book ID
108820270
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
530 KB
Volume
59
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Kinetics of sensory quality changes in s
โœ Kwok, Kin-Chor; Basker, Dov; Niranjan, Keshavan ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 88 KB

Soymilk was subjected to various heat treatments at 90, 120 and 140 ยฐC for various lengths of time. The colour and ยฏavour of the soymilk samples were evaluated by a sensory panel consisting of eight semi-trained assessors on (1) a 9-unit hedonic scale, with analysis based on the assumption that the