Kgatla T.E. and Howard S.S and Hiss D.C., The Effects of Processing and Preservation on the Sensory Qualities of Prickly Pear Juice. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. August 2010, vol. 44(8). 520 - 527 [viewed 23 September 2024]. Available from: https://publications.waset.org/pdf/7403.