Effect of pH and Sugar Level on Heat Resistance of Escherichia coli in Sweet Orange Juice (Citrius Sinensis)
P. O. Ochelle, P. O. Ejoha & M. T. Ukeyima · Asian Food Science Journal · 2019
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...
Open access
Research Article
10.9734/afsj/2019/v10i330041