The Effect of Accelerated Storage Temperature Conditions on the Shelf Life of Pasteurized Orange Juice Based on Microbiological, Physicochemical, and Color Attributes
The accelerated life testing (ASLT) method was used to evaluate the effect of increasing the storage temperature from 10 to 40 °C on the aerobic plate count (APC), the pH, and the colorimetric parameters (L*, a*, b*) of pasteurized orange juice during 40 days of storage. For APC growth, a polynomial...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/23/10870 |
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