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Physiochemical properties of roselle-mango juice blends; effects of packaging material, storage temperature and time

dc.contributor.authorMgaya-Kilima, Beatrice
dc.contributor.authorRemberg, Siv Fagertun
dc.contributor.authorChove, Bernard Elias
dc.contributor.authorWicklund, Trude
dc.date.accessioned2015-12-15T13:14:24Z
dc.date.accessioned2015-12-17T13:50:17Z
dc.date.available2015-12-15T13:14:24Z
dc.date.available2015-12-17T13:50:17Z
dc.date.issued2015
dc.identifier.citationFood Science & Nutrition 2015, 3(2):100-109nb_NO
dc.identifier.issn2048-7177
dc.identifier.urihttp://hdl.handle.net/11250/2368383
dc.description-nb_NO
dc.language.isoengnb_NO
dc.rightsNavngivelse 3.0 Norge*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/no/*
dc.titlePhysiochemical properties of roselle-mango juice blends; effects of packaging material, storage temperature and timenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.date.updated2015-12-15T13:14:24Z
dc.identifier.doi10.1002/fsn3.174
dc.identifier.cristin1204018


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Navngivelse 3.0 Norge
Except where otherwise noted, this item's license is described as Navngivelse 3.0 Norge