EFFECT OF DENSE PHASE CARBON DIOXIDE PROCESSING ON MICROBIAL STABILITY AND PHYSICOCHEMICAL ATTRIBUTES OF HIBISCUS SABDARIFFA BEVERAGE

✍ Scribed by MILENA M. RAMÍREZ-RODRIGUES; MARIA L. PLAZA; GIOVANNA FERRENTINO; MURAT O. BALABAN; JOSÉ I. REYES-DE CORCUERA; MAURICE R. MARSHALL

• Book ID: 111339536
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 534 KB
• Volume: 36
• Category: Article
• ISSN: 0145-8876
• DOI: 10.1111/j.1745-4530.2011.00663.x