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Kinetics of heat penetration and textural changes in garlic during blanching

✍ Scribed by L. Rejano; A.H. Sánchez; A. Montaño; F.J. Casado; A. de Castro

Book ID
108171145
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
148 KB
Volume
78
Category
Article
ISSN
0260-8774

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