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Research Article
Vol. 33, Issue 2
Effect of Different Preservatives on Microbial Load of Zobo Drink and Molecular Characterization of its Bacterial Flora
The potentials of various combinations of three preservation techniques: the use of chemical preservative (sodium benzoate), pasteurization and lime to preserve zobo drink at room temperature (28±2 ºC) were evaluated over six days. The samples were treated and stored for six days during which the proximate composition, physiochemical and microbi...
