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The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes

✍ Scribed by Beth L. Calder; Emily A. Cowles; Katherine Davis-Dentici; Alfred A. Bushway

Book ID: 117965609
Publisher: Institute of Food Technologists
Year: 2012
Tongue: English
Weight: 545 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2012.02900.x

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