The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink

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Bibliographic Details
Published in:American journal of food technology 2012-02, Vol.7 (3), p.133-141
Main Author: Rathnayaka, R.M.U.S.K.
Format: Article
Language:English
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ISSN:1557-4571
DOI:10.3923/ajft.2012.133.141