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Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree

✍ Scribed by Lucía Plaza; Marina Muñoz; Begoña de Ancos; M. Pilar Cano

Publisher: Springer
Year: 2003
Tongue: English
Weight: 366 KB
Volume: 216
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0689-0

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