✦ LIBER ✦

Effect of pH, Certain Chemicals and Holding Time-Temperature on the Color of Lowbush Blueberry Puree

✍ Scribed by C.S.T. YANG; P.P.A. YANG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Effect of Broiler Breast Meat Color

✍ Qiao, M.; Fletcher, D. L.; Smith, D. P.; Northcutt, J. K. 📂 Article 📅 2001 🏛 Poultry Science Association 🌐 English ⚖ 78 KB

EFFECTS OF ENDPOINT TEMPERATURE, pH, AND

✍ R.A. MANCINI; D.H. KROPF; M.C. HUNT; D.E. JOHNSON 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB

EFFECTS OF pH, ENZYMES, AND STORAGE TIME

✍ J. R. ICE; D. D. HAMANN; A. E. PURCELL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 643 KB

Effect of sintering temperature and hold

✍ F. Shojai; T. A. Mäntylä 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 358 KB

Theileria parva:In VitroStudies on the E

✍ E.N. Kimbita; R.S. Silayo; T.T. Dolan 📂 Article 📅 2004 🏛 Springer Netherlands 🌐 English ⚖ 216 KB

Effects of temperature and holding time

✍ Janewit Wannapeera; Bundit Fungtammasan; Nakorn Worasuwannarak 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 628 KB