Effect of head space, processed water and vitamin C on pasteurized hot filled orange juice during storage

This study is revealed on pasteurized Hot-fill orange juice the sequel of ascorbic acid, processed water and head space for 90 days during storage at room temperature. Outcomes were exhibited the significant reduction of the Alicyclobacillus growth with the addition of an amount of 150mg/lit of vita...

Ausführliche Beschreibung