Search
Now showing items 1-2 of 2
Optimización del proceso de clarificación en la elaboración de vino de naranja criolla (Citrus sinensis)
(2006)
The clarification treatments used in the wine industry are employ to reduce turbidities. In this research, the effect of different clarification methods was evaluated over different attributes of orange wines, such as ...
Análisis de riesgo para la bacteria Alicyclobacillus Acidoterrestris en naranjas (Citrus sinensis) cosechadas en Puerto Rico
(2009)
Alicyclobacillus acidoterrestris is a thermoacidophilic spore forming bacteria, which has the ability to survive traditional thermal process. Several studies have found that A. acidoterrestris can grow at temperatures from ...