EFFECTS OF PROCESSING TIME AND TEMPERATURE ON THE QUALITY COMPONENTS OF CAMPBELL GRAPE JUICE

Author:

CABRERA SHIRLEY G.,JANG JI H.,KIM SANG T.,LEE YUN R.,LEE HYEON J.,CHUNG HUN S.,MOON KWANG D.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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