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The variations of ascorbic acid content in vegetable processing

✍ Scribed by C.Y. Lee; D.L. Downing; H.D. Iredale; Julie A. Chapman

Publisher: Elsevier Science
Year: 1976
Tongue: English
Weight: 415 KB
Volume: 1
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(76)90010-8

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