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EFFECTS OF PROCESSING TIME AND TEMPERATURE ON THE QUALITY COMPONENTS OF CAMPBELL GRAPE JUICE

✍ Scribed by SHIRLEY G. CABRERA; JI H. JANG; SANG T. KIM; YUN R. LEE; HYEON J. LEE; HUN S. CHUNG; KWANG D. MOON

No coin nor oath required. For personal study only.

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