Factors Influencing the Stability of Frozen Kiwifruit Pulp
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03091.x/fullpdf
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1. Vitamin C concentration in whole orange puree
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3. Effects of Deaeration and Storage Temperature on Quality of Aseptically Packaged Guava Puree
4. The interfacial factor in the heat-induced conversion of chlorophyll to pheophytin in green leaves
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