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Influence of pH treatment on pectic substances and firmness of blanched carrots

✍ Scribed by Noach Ben-Shalom; David Plat; Aharon Levi; Rivka Pinto

Book ID: 103710332
Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 383 KB
Volume: 44
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(92)90046-5

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