NDLI: Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice

Content Provider	Scilit
Author	Fellers, P. J. Carter, R. D. Jager, G.
Copyright Year	1988
Description	Journal: Journal of food science
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb07744.x/pdf
Ending Page	515
Page Count	3
Starting Page	513
e-ISSN	17503841
DOI	10.1111/j.1365-2621.1988.tb07744.x
Journal	Journal of food science
Issue Number	2
Volume Number	53
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1988-03-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Consumer Acceptance Modified Grapefruit Processed Modified
Content Type	Text
Resource Type	Article

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Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice