Evaluation of sorbic acid and sulfur dioxide as preservatives for ladu orange juice
Sample of ladu orange juice heated at 185 °F were stored at room temperature (82 ± 2 °F) for 25 days without preservatives and with sorbic acid at the 500 and 1000 ppm levels, and sulfur dioxide at the 350 and 600 ppm levels. All the juice samples were subjected to microbiological, physicochemical (...
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| Format: | Thesis |
| Language: | English |
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1970.
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