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Effect of solutes and pH on the structure and firmness of cooked carrot

✍ Scribed by C. STERLING

Book ID: 108798745
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 460 KB
Volume: 3
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1968.tb01478.x

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