Sensory Shelf Life of Pasteurized Orange Juice Stored Under Different Temperature Levels Using Inverse Time Sampling and a Balanced Incomplete Block Design
The sensory acceptability rate of pasteurized orange juices stored at different temperature levels was evaluated using a large-scale experiment with untrained consumers and an accelerated shelf-life testing method. Pasteurized orange juice samples were stored at 10, 20, 30 and 40 °C and tested for a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/4/1809 |
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