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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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Rathnayaka, R.M.U.S.K.,, 2012. The effect of ultraviolet and heat treatments on microbial stability, antioxidant activity and sensory properties of ready-to-serve tropical almond drink.. Am. J. Food Technol., 7 : 133-141.

DOI: 10.3923/ajft.2012.133.141

URL: http://scialert.net/abstract/?doi=ajft.2012.133.141

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