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Efecto de la temperatura y contenido en solidos solubles sobre la cinetica de pardeamiento no enzimatico de zumos clarificados de manzana/Effect of temperature and soluble solids content on nonenzymatic browning kinetics for clarified apple juices
Ibarz, A., Naves, J.Volume:
1
Journal:
Food Science and Technology International
DOI:
10.1177/108201329500100105
Date:
January, 1995
File:
PDF, 496 KB
1995