Effects of high hydrostatic pressure and thermal processing on the antioxidant and sensory characteristics of blueberry juice

Description

Thesis (M.S.)--North Carolina State University. / Includes vita. Includes bibliographical references.

Links & Downloads

1. http://www.lib.ncsu.edu/theses/available/etd-08182006-234333/unrestricted/etd.pdf

Tags

North Carolina State University

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/183299207
Date	January 2006
Creators	Leavens, Je'Velle Bonique.
Source Sets	OCLC
Language	English
Detected Language	English