Predictive modeling of ascorbic acid degradation on simulated fruit juice and color changes in navel orange juice using response surface methodology by Diaz, Angelo R.

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Response surface models for the influences of product and process variables on quality deteriorations in heated orange juice by Corook, Mark Lester F.

Predictive thermal inactivation model of salmonella typhimurium in citrus systems by Gabriel, Alonzo Alulod

A feasibility study on powdered kalamansi juice by Baquiran, Francis Allan D.

Citrus processing quality control and technology by Kimball, Dan

Fruit juices, with special reference to citrus and tropical fruit juices a study of the world market.

Effect of extraction methods and sulfiting on qualities of "kalamansi" (Citrus microcarpa bunge) juice stored at accelerated temperature by Abarquez, Ma. Proserpina C.

Individual and interactive effects of product variables and process settings on selected quality parameters of heat-treated Calamansi juice by Tan, Athalie Kaye L.

Mathematical models for color parameter differentials in citrus reticulata juices influences of formulation and thermal process conditions by Vivas, Lara G., author

Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice by Rodriguez, Kimberly J.