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机译:在低氧条件下从劣质梨果实中试生产混浊汁
Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit T&V, Food Pilot, B-9090 Melle, Belgium|Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium|Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Prod Qual & Innovat Res Area, B-9820 Merelbeke, Belgium;
Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit T&V, Food Pilot, B-9090 Melle, Belgium;
Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium;
Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium|Hasselt Univ, Interuniv Inst Biostat & Stat Bioinformat, B-3590 Diepenbeek, Belgium|Flemish Inst Technol Res VITO, Business Unit Qual Environm MRG, B-2400 Mol, Belgium;
Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium;
Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Prod Qual & Innovat Res Area, B-9820 Merelbeke, Belgium;
Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium;
Flemish Inst Technol Res VITO, Business Unit Separat & Convers Technol SCT, B-2400 Mol, Belgium;
Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Prod Qual & Innovat Res Area, B-9820 Merelbeke, Belgium;
Pear juice; Phenolic compounds; Pilot-scale; Spiral-filter press;
机译:品种和水果贮藏对清澈和混浊梨汁基本成分的影响。
机译:评价从仙人掌梨生产浓缩汁和果粉的不同方法。
机译:制备和贮藏条件对南瓜和草莓加南瓜制得的原浆,原浆和混浊果汁的理化性质的影响
机译:粉碎过程中蒸汽加热对梨汁品质和安全性的影响
机译:评估水果品质和仙人掌果(仙人掌)果实无性系的生产,以提高抗霜冻性。
机译:稳定剂类型和用量对混浊即饮桑fruit果汁物理和感官特性的影响
机译:制备和储存条件对从南瓜获得的泥浆,泥浆汁和浑浊汁的物理和化学性质的影响,添加日本柑橘和草莓
机译:新鲜落叶水果(苹果,梨和葡萄)和浓缩苹果汁:世界市场与贸易,2009年1月