The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
Author:
Affiliation:
1. Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
2. Dept. of Food Science; Univ. of Otago; Dunedin 9054 New Zealand
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12336/fullpdf
Reference193 articles.
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4. Thermosonication: A potential technique that influences the quality of grapefruit juice;Aadil;Journal of Food Science and Technology,2015c
5. Combined effects of pulsed electric field (PEF) and ultrasound (US) on bioactive compounds and microbial quality of grapefruit juice;Aadil;Journal of Food Processing and Preservation,2018
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