In this study Lemon juice were packaged at three type of packaging ( PET , PE and Glass bottles ). The samples were stored ten weeks at 20 and 40 ◦C . Physicochemical (pH, acidity, brix, vitamin C , SO2 and formalin number ) and sensory properties of Lemon juice were evaluated on every two weeks. The results showed that the two storage temperatures(20 and 40 ◦C ) had not any significant effect on pH, acidity and brix of samples in different packaging (p≥0.05). The amount of vitamin C decreased on three type of packaging at the storage time that it was maximum in PE and minimum for glass bottles (p
Khoshnoudi,S and Hosseini,F . (2010). Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice. (e27754). Iranian Food Science and Technology Research Journal, 6(1), e27754 doi: 10.22067/ifstrj.v6i1.4023
MLA
Khoshnoudi,S , and Hosseini,F . "Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice" .e27754 , Iranian Food Science and Technology Research Journal, 6, 1, 2010, e27754. doi: 10.22067/ifstrj.v6i1.4023
HARVARD
Khoshnoudi S, Hosseini F. (2010). 'Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice', Iranian Food Science and Technology Research Journal, 6(1), e27754. doi: 10.22067/ifstrj.v6i1.4023
CHICAGO
S Khoshnoudi and F Hosseini, "Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice," Iranian Food Science and Technology Research Journal, 6 1 (2010): e27754, doi: 10.22067/ifstrj.v6i1.4023
VANCOUVER
Khoshnoudi S, Hosseini F. Effect of Packaging Type and Storage Temperature on Physicochemical and Sensory Properties of Lemon Juice. Iranian Food Science and Technology Research Journal. 2010;6(1):e27754 (In Persian). doi: 10.22067/ifstrj.v6i1.4023
