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Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes

✍ Scribed by W. CANET; MARGARET A. HILL

Book ID: 108811783
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 301 KB
Volume: 22
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1987.tb00488.x

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