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EFFECTS OF SUB-OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT

✍ Scribed by L. N. KOSKITALO; D. P. ORMROD

Book ID
108799827
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
451 KB
Volume
37
Category
Article
ISSN
0022-1147

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