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Publications by M. K. Veldhuis

Growth Rates of Lactobacillus and Leuconostoc Species in Orange Juice as Affected by pH and Juice Concentration

Applied Microbiology

English

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Browning of Orange Juice

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Why the New Orange Juice Consumption Model Favors Global Trade and Growth in Orange Production

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Nutritional and Sensory Qualities of Commercially and Laboratory Prepared Orange Juice

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Influence of Thin Juice pH Management on Thick Juice Color in a Factory Utilizing Weak Cation Thin Juice Softening

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Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus Reuteri LR92

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Gastric Fluid Volume and pH in Elective Inpatients. Part I: Coffee or Orange Juice Versus Overnight Fast

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Pectinase Preparation for Making Clarified Orange Juice

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Drying Rates and Desorption Isotherms of Lemon Juice

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