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Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper (‘Charliston’ variety)

✍ Scribed by İbrahim Doymaz, Fergün Kocayigit


Book ID
118791387
Publisher
The Korean Society of Food Science and Technology
Year
2012
Tongue
English
Weight
413 KB
Volume
21
Category
Article
ISSN
1226-7708

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