Influences of product formulation and process variables on the CIE color parameters and color acceptability of heat-treated mandarin orange (citrus reticulata) juice

Influences of product formulation and process variables on the CIE color parameters and color acceptability of heat-treated mandarin orange (citrus reticulata) juice

Bibliographic Details
Main Author: Garcia, Carmina Roxanne B. (Author)
Other Authors: Gabriel, Alonzo A. (adviser.)
Format: Thesis
Language:English
Subjects:
Fruit juices.
Mandarin orange.