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Blanch Temperature/Time Effects on Rheological Properties of Applesauce
A. M. GODFREY USIAK, M. C. BOURNE, M. A. RAOVolume:
60
Year:
1995
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1995.tb04576.x
File:
PDF, 402 KB
english, 1995