Density and apparent viscosity of apple juice retentate obtained by ultrafiltration
Guardado en:
Publicado en: | Investigación Aplicada Latinoamericana |
---|---|
Autor principal: | CONSTENLA, Diana T. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Investigación Aplicada Latinoamericana v. 27, no. 1-2 (1997), p. 81-83 |
Materias: | |
Publicación relacionada: | Contenido en:
Investigación Aplicada Latinoamericana |
Ejemplares similares
-
Improved ultrafiltration for color reduction and stabilization of apple juice
por: GÖKMEN, V. -
Flavor losses in orange juice during ultrafiltration and subsequent evaporation
por: JOHNSON, J. -
Viability of Lactobacillus Rhamnosus R0011 in an apple-based fruit juice under simulated storage conditons at the consumer level
por: Champagne, C. P. -
The effect of ethanol concentration on the temporal perception of viscosity and density in white wine
por: PICKERING, G.J. -
Impact of ionizing radiation and thermal treatments on furan levels in fruit juice
por: Fan, Xuetong