Survival of Salmonellae in Pasteurized, Refrigerated Calcium-Fortified Orange Juice

By Sharma Manan   Beuchat Larry R.   Doyle Michael P.   Chen Jinru  

Journal of Food Protection, Vol. 64, Iss. 9, 2001-09 ,pp. : 1299-1304

International Association for Food Protection

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Sodium Lactate Addition on the Quality and Shelf Life of Refrigerated Sliced Poultry Sausage Packaged in Air or Nitrogen Atmosphere

By Cegielska-Radziejewska Renata   Pikul Jan  

Journal of Food Protection, Vol. 67, Iss. 3, 2004-03 ,pp. : 601-606

International Association for Food Protection

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Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure

By Parish M.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 5, 1998-08 ,pp. : 439-442

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A Rapid Method to Monitor Quality of Apple Juice During Thermal Processing

By Cohen E.   Birk Y.   Mannheim C.H.   Saguy I.S.  

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Adulteration of Fruit Juices: Dihydrochalcones as Quality Markers for Apple Juice Identification

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