Capsicum — production, technology, chemistry, and quality —...

C R C Critical Reviews in Food Science and Nutrition 1986 / 01 Vol. 23; Iss. 3

Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade

Govindarajan, V. S., Salzer, Uwe J.
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Volume:
23
Language:
english
Journal:
C R C Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398609527426
Date:
January, 1986
File:
PDF, 5.60 MB
english, 1986
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