Journal ArticleOPEN ACCESS

Microbial Quality, Physicochemical and Sensory Properties of Mixed Fruit Juice Subjected to Different Preservation Methods

  • ah N
  • Aduke A
International Journal of Current Microbiology and Applied Sciences (2020) 9(12) 3258-3265
DOI: 10.20546/ijcmas.2020.912.388
N/ACitations
Citations of this article
14Readers
Mendeley users who have this article in their library.

Abstract

… microbial load in this study is within permissible level. A number factor is responsible for contamination of fruit juice… of the microbial analysis of mixed fruit juice, sample HP5 had the least …

Cite

CITATION STYLE

APA

ah, N., & Aduke, A. (2020). Microbial Quality, Physicochemical and Sensory Properties of Mixed Fruit Juice Subjected to Different Preservation Methods. International Journal of Current Microbiology and Applied Sciences, 9(12), 3258–3265. https://doi.org/10.20546/ijcmas.2020.912.388

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free