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Preservation of peeled potato. III.–the inactivation of phenolase by heat

✍ Scribed by L. W. Mapson; A. W. Tomalin

Publisher: John Wiley and Sons
Year: 1961
Tongue: English
Weight: 416 KB
Volume: 12
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740120110

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