Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060664 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060664
dsreid@ucdavis.edu
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060664
The contribution of water removal to the phenomenon of “consistency loss” associated with juice concentrate products
D. Reid, K. Kotte, M. Kalamaki, and M. Ibanez University of California, Department of Food Science and Technology, 1, Shields Avenue, Davis, 95616, United States of Americadsreid@ucdavis.edu
First page of the article
