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Firmness Retention in Pickled Peppers as Affected by Calcium Chloride, Acetic Acid, and Pasteurization

✍ Scribed by H. P. FLEMING; R. L. THOMPSON; R. F. McFEETERS

Book ID: 108818877
Publisher: Institute of Food Technologists
Year: 1993
Tongue: English
Weight: 711 KB
Volume: 58
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1993.tb04267.x

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