Response Surface Methodology for Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma Sagittifolium) Leaves During Canning
Journal of Nutritional Health & Food Engineering
doi 10.15406/jnhfe.2014.01.00009
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May 24, 2014
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MedCrave Group, LLC