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https://doi.org/10.1115/cec196...
Article . 1961 . Peer-reviewed
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Flavor Retention of Orange Juice

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 22 Mar 1961Publisher:American Society of Mechanical EngineersJournal:ASME 1961 Citrus Engineering Conference
Authors: T. W. Harwell;

doi: 10.1115/cec1961-0705

Flavor Retention of Orange Juice

Abstract

A practical and relatively inexpensive process using nitrogen or other inert gases has been developed for the protection of flavors in frozen concentrated orange juice. During the 1957–1958 season, this Flavor Retention Process* was adapted to commercial operation in three processing plants in Florida. Paper published with permission.

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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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