JUICE PROCESSING
August 1st, 2002
BY KEITH NUTHALL
AUSTRALIAN microbiologist Michelle Bull is helping to pioneer the processing of orange juice at high pressure. Bull, from Food Science Australia, said the system means microbes such as yeast, bacteria and mould are "squeezed to death" extending the life of the product. *Contact: Michelle Bull 00 61 2 9490 8458
AUSTRALIAN microbiologist Michelle Bull is helping to pioneer the processing of orange juice at high pressure. Bull, from Food Science Australia, said the system means microbes such as yeast, bacteria and mould are "squeezed to death" extending the life of the product. *Contact: Michelle Bull 00 61 2 9490 8458
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