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Heat and Mass Transfer During the Warm Water Blanching of Potatoes

✍ Scribed by A. N. CALIFANO; A. CALVELO

Book ID: 108806225
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 753 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb14828.x

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