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Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:t148fj78v
Date January 2001
CreatorsBasak, Sarmistha
ContributorsRamaswamy, H. S. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationProquest: NQ69970, Pid: 36874

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