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Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes

✍ Scribed by S. N. DESHPANDEP; W. J. KLINKER; H. N. DRAUDT; N. W. DESROSIER

Book ID: 108797175
Publisher: Institute of Food Technologists
Year: 1965
Tongue: English
Weight: 554 KB
Volume: 30
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1965.tb01808.x

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