Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry-Reference-Cited by-同舟云学术

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Citrus fruits — Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry

Published:1983-01 Issue:4 Volume:18 Page:313-386
ISSN:0099-0248
Container-title:C R C Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:C R C Critical Reviews in Food Science and Nutrition

Author:

Ranganna S.,Govindarajan V. S.,Ramana K. V. R.,Kefford J. F.

Publisher

Informa UK Limited

Subject

General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398309527366

Reference679 articles.

1. Citrus fruits — varieties, chemistry, technology, and quality evaluation. Part I: Varieties, production, handling, and storage

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