Effect of microwave treatment and traditional pasteurization on the properties of fruit juices
During our research work, the main goal was to investigate the effects of microwave and traditional heat treatment, which was performed on fresh pressed apple and orange juice. Commercially available fruit-based drinks are always subjected to heat treatment for preservation purposes, but this proces...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2024
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
30 |
| Kulcsszavak: | Mikrohullámú kezelés, Élelmiszeripari technológia, Biokémia |
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| Online Access: | http://acta.bibl.u-szeged.hu/85761 |