Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice

Ayhan, Zehra

dc.contributor.authors	Ayhan, Z; Zhang, QH; Min, DB
dc.date.accessioned	2020-03-06T08:32:41Z
dc.date.available	2020-03-06T08:32:41Z
dc.date.issued	2002
dc.identifier.citation	Ayhan, Z; Zhang, QH; Min, DB (2002). Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice. JOURNAL OF FOOD PROTECTION, 65, 1627-1623
dc.identifier.issn	0362-028X
dc.identifier.uri	https://doi.org/
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67358
dc.title	Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice
dc.identifier.volume	65
dc.identifier.startpage	1623
dc.identifier.endpage	1627
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayhan, Zehra
dc.relation.journal	JOURNAL OF FOOD PROTECTION
dc.contributor.author	Ayhan, Zehra