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  • Ultraviolet treatment of orange juice

    Authors
    Mohammed Farid, M.T.T. Tran
    Journal
    Innovative Food Science and Emerging Technologies
    Year
    2004
    Ultraviolet (UV) with a wavelength of 254 nm tends to inactivate most types of microorganisms. Most juices are opaque to UV due to the high-suspended solids in them and hence the conventional UV treat... REGISTER NOW TO SEE MORE