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Food Research International, Vol. 36, Iss. 8, 2003-01 ,pp. : 777-785

Elsevier

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Changes in headspace volatile attributes of apple cider resulting from thermal processing and storage

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Food Research International, Vol. 36, Iss. 2, 2003-01 ,pp. : 167-174

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Reduction of patulin in apple juice samples - influence of initial processing

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Effect of processing on post-bottling haze formation in apple juice

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Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4°C, 15°C and 25°C

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