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High-Pressure-Freezing Effects on Textural Quality of Chinese Cabbage

✍ Scribed by MICHIKO FUCHIGAMI; NORIKO KATO; AITERAMOTO

Book ID: 108821470
Publisher: Institute of Food Technologists
Year: 1998
Tongue: English
Weight: 184 KB
Volume: 63
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1998.tb15690.x

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