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Microbial Quality, Physicochemical and Sensory Properties of Mixed Fruit Juice Subjected to Different Preservation Methods

机译：混合果汁的微生物质量，物理化学和感官特性对不同的保存方法进行

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No ah; Abimbola Aduke;
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1. Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder [J] . ACHAM ISRAEL OKPUNYI, EKE MIKE OJOTU, EDAH JOSEPH Croatian Journal of Food Science and Technology . 2020,第1期

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2. Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage. [J] . Pala C. U, Toklucu A. K. LWT-Food Science & Technology . 2013,第2期

机译：UV-C处理的橙汁的微生物，理化和感官特性及其在冷藏过程中的微生物稳定性。
3. Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage [J] . Marszalek Krystian, Skapska Sylwia, Wozniak Lukasz, Innovative Food Science & Emerging Technologies . 2015,第Null期

机译：超临界二氧化碳在草莓汁保存中的应用：贮藏过程中花色苷的微生物和理化质量，酶活性和降解动力学
4. Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio [C] . N. Szerman, Y. Barrio, B. Schroeder, International congress on engineering and food . 2011

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5. Effects of processing, storage temperature and storage duration on physico-chemical, sensory quality, and antioxidant properties of Michigan Montmorency cherry juice concentrate. [D] . Place, Claudia Jean. 2009

机译：加工，储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化，感官品质和抗氧化性能的影响。
6. The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical Microbial and Sensory Properties [O] . Krzysztof Kawecki, Jerzy Stangierski, Renata Cegielska-Radziejewska 2021

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7. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties [O] . Caroline Cardoso de SOUZA, Catarina Amorim OLIVEIRA, Jéssica Fontinelly PIRES, 2020

机译：基于有机苹果汁和豆蔻茶（Elettaria Cardamomum）的混合饮料的物理化学特征及感官接受功能性能

Microbial Quality, Physicochemical and Sensory Properties of Mixed Fruit Juice Subjected to Different Preservation Methods

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