Y., Rufai; M.S., Isyaka; Y., Isah; K., Suleiman. INVESTIGATION OF THERMAL RETENTION IN CARROT AND TOMATO JUICE SERVING AS PRESERVATIVE IN FOOD PROCESSING. European Scientific Journal, ESJ, [S. l.], v. 10, n. 33, 2014. DOI: 10.19044/esj.2014.v10n33p%p. Disponível em: https://test.eujournal.org/index.php/esj/article/view/4529. Acesso em: 19 apr. 2025.