Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer

Data publikacji: 19 cze 2022

Zakres stron: 84 - 93

Otrzymano: 20 maj 2022

Przyjęty: 10 cze 2022

DOI: https://doi.org/10.2478/auoc-2022-0012

Słowa kluczowe

apple juice, physico-chemical characteristics, sensory analysis, storage, thermal pasteurization

© 2022 Cristina Ghinea et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.