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QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING, FREEZING, AND FREEZE-DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)

✍ Scribed by C. SRISANGNAM; D. K. SALUNKHE; . R. REDDY; G. G. DULL

No coin nor oath required. For personal study only.

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