TJPBTayside Joint Police Board (UK)
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The TA of the two juices varied from 172.91 to 181.45 g/l for TJPB and TJPM, respectively, which explained the acid taste with high acidity compared to orange juices (4.61-7.47) studied by Bouderies et al.
According to FAO [23], fruit juice density is about 1.06, in the present work, TJPB and TJPM density was 1.050 and 1.035 respectively, which are slightly lower than the density of common juices.
Results obtained showed that the rate of vitamin C was important in the TJPB with value of 58.67 g/l than in the in TJPM with a content of 55.73 g/l, this can be explained by the heat treatment to which the tangerine juice has been subjected during pasteurization.