巴氏灭菌对椰浆果浆冰沙化学和感官特性的影响

Advances in Food Science Pub Date : 1900-01-01 DOI:10.37247/afs.1.2020.10

Uzodinma Eo, Ochulor Ce

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引用次数: 2

摘要

本书章节是Uzodinma EO和Ochulor CE于2020年5月在《美国食品科学与技术杂志》上发表的一篇文章的再版。乌佐丁马E.O，姆巴耶夫·瓦瓦哈，欧共体，中国。巴氏灭菌对菠萝、西瓜和香蕉果肉椰奶味冰沙品质的影响。美国食品科学与技术杂志。第8卷第3期，2020年，第99-105页。http://pubs.sciepub.com/ajfst/8/3/3)

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk

This Book Chapter is a republication of an article published by Uzodinma EO and Ochulor CE at American Journal of Food Science and Technology in May 2020. (Uzodinma E.O., MbaeyiNwaoha I.E, Onwurafor E.U., Chidinma Ezinne Ochulor. Influence of Pasteurization on the Quality of Pineapple, Watermelon and Banana Pulps-based Smoothie Flavoured with Coconut Milk. American Journal of Food Science and Technology. Vol. 8, No. 3, 2020, pp 99-105. http://pubs.sciepub.com/ajfst/8/3/3)

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Advances in Food Science

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