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Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing

✍ Scribed by S.S. Roy; T.A. Taylor; H.L. Kramer

Book ID: 108823347
Publisher: Institute of Food Technologists
Year: 2001
Tongue: English
Weight: 438 KB
Volume: 66
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2001.tb15602.x

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