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INTERACTION EFFECTS BETWEEN ASCORBIC ACID AND CALCIUM CHLORIDE IN MINIMIZING BROWNING OF FRESH-CUT GREEN BANANA SLICES
SHEMINE BIBI DANYEN, NAVINDRA BOODIA, ARVIND RUGGOOVolume:
33
Year:
2009
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4549.2008.00246.x
File:
PDF, 165 KB
english, 2009