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The effect of addition of calcium and processing temperature on the quality of guava in syrup

✍ Scribed by Ana Carla K. Sato; Eliana J. Sanjinéz-Argandoña; Rosiane L. Cunha

Book ID: 108825911
Publisher: John Wiley and Sons
Year: 2006
Tongue: English
Weight: 246 KB
Volume: 41
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2005.01088.x

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