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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

✍ Scribed by Iborra-Bernad, Consuelo; García-Segovia, Purificación; Martínez-Monzó, Javier

Book ID: 121680725
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 664 KB
Volume: 49
Category: Article
ISSN: 0950-5423
DOI: 10.1111/ijfs.12385

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