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

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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


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