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  • The objective of this study was to assess the influence of different technologies in fresh pineapple juice processing, including the application of caps containing oxygen scavengers (O2S), on selected quality parameters of pineapple juice. Juice was prepared in two different ways.
  • The objective of this study was to assess the influence of different technologies in fresh pineapple juice processing, including the application of caps containing oxygen scavengers (O2S), on selected quality parameters of pineapple juice. Juice was prepared in two different ways. (en)
Title
  • Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices
  • Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices (en)
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  • Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices
  • Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices (en)
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  • RIV/00216305:26310/13:PU108353!RIV14-MSM-26310___
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  • RIV/00216305:26310/13:PU108353
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  • Pineapple juice, caps with oxygen scavenger, ascorbic acid, spectral characteristics (en)
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  • [C75FD6520CA7]
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  • Polovka, Martin
  • Suhaj, Milan
  • Tobolková, Blanka
  • Belajová, Elena
  • Daško, Ľubomír
  • Durec, Ján
http://localhost/t...ganizacniJednotka
  • 26310
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