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Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice.

(1998) ACTA ALIMENTARIA. 27(3). p.231-244
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Chicago
TAWFIK, MS, and André Huyghebaert. 1998. “Effect of Storage Temperature, Time, Dissolved Oxygen and Packaging Materials on the Quality of Aseptically Filled Orange Juice.” Acta Alimentaria 27 (3): 231–244.
APA
TAWFIK, M., & Huyghebaert, A. (1998). Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice. ACTA ALIMENTARIA, 27(3), 231–244.
Vancouver
1.
TAWFIK M, Huyghebaert A. Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice. ACTA ALIMENTARIA. 1998;27(3):231–44.
MLA
TAWFIK, MS, and André Huyghebaert. “Effect of Storage Temperature, Time, Dissolved Oxygen and Packaging Materials on the Quality of Aseptically Filled Orange Juice.” ACTA ALIMENTARIA 27.3 (1998): 231–244. Print.
@article{179853,
  author       = {TAWFIK, MS and Huyghebaert, Andr{\'e}},
  issn         = {0139-3006},
  journal      = {ACTA ALIMENTARIA},
  language     = {eng},
  number       = {3},
  pages        = {231--244},
  title        = {Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice.},
  volume       = {27},
  year         = {1998},
}

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