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Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue
C Arroqui, T.R Rumsey, A Lopez, P VirsedaVolume:
47
Year:
2001
Language:
english
Pages:
4
DOI:
10.1016/s0260-8774(00)00107-2
File:
PDF, 103 KB
english, 2001