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Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments

✍ Scribed by Jesus Alonso; Maria E. Tortosa; Wenceslao Canet; Maria T. Rodríguez

Book ID: 108826094
Publisher: Institute of Food Technologists
Year: 2006
Tongue: English
Weight: 911 KB
Volume: 70
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2005.tb08314.x

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