Soft drinks, fruit juices, and fruit preserves represent well-defined and unique ecosystems because of their particular combination of physical and chemical characteristics. Microbiological stability is largely determined by low pH, low oxygen content, pasteurization, and preservatives. This chapter surveys the compositional characteristics of these products and their influence on the microflora of raw materials and end products. It also outlines and discusses the hygienic, preservation, and control requirements for the different product types.
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© 2005 Kluwer Academic/Plenum Publishers, New York
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Roberts{roJoint Chairman}, T.A. et al. (2005). Soft drinks, fruit juices, concentrates, and fruit preserves. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_13
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DOI: https://doi.org/10.1007/0-387-28801-5_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-306-48675-3
Online ISBN: 978-0-387-28801-7
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