Obtaining and storage of ready-to-use segments from...

Food Science and Technology International 2012 / 02 Vol. 18; Iss. 1

Obtaining and storage of ready-to-use segments from traditional orange obtained by enzymatic peeling

Sanchez-Bel, P., Egea, I., Serrano, M., Romojaro, A., Pretel, M. T.
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Volume:
18
Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013211414208
Date:
February, 2012
File:
PDF, 455 KB
english, 2012
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