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The effect of addition of calcium and processing temperature on the quality of guava in syrup
Ana Carla K. Sato, Eliana J. Sanjinéz-Argandoña, Rosiane L. CunhaVolume:
41
Year:
2006
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2005.01088.x
File:
PDF, 246 KB
english, 2006