D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice by Pagal, Gladess A., Gabriel, Alonzo A.

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Individual and combined heat and UV-C radiation hurdles against Escherichia coli O157 H7, Salmonella enterica, and listeria monocytogenes in orange juice by Pagal, Gladess A.

Response surface models for the influences of product and process variables on quality deteriorations in heated orange juice by Corook, Mark Lester F.

The mechanism of cloud loss phenomena in orange juice by Krop, J.J.P

Sulfiting of raw single strength Szinkom orange juice by Melo, Carmen Teresa

Influences of formulation and process variables on the color parameters of Philippine orange (Dalandan) juice by De Guzman, Fiona Paula Ruiz

The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice by Ramos, Juanita G.

Influences of product and process parameters on selected quality attributes of heat-treated Philippine Orange (Dalandan) juice by Cayabyab, Jochelle Elysse C.

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Storage stability of ascorbic acid in ready-to-drink orange juice by Reyes, Geronima D.

Storage stability of ascorbic acid in ready-to-drink orange juice by Reyes, Geronima D.