Отображение 1 - 9 результаты of 9 для поиска '', время запроса: 0.01сек. Отмена результатов
  1. 1

    Formulation of kalamansi juice concentrate with packaging material suitability по Fermin, Aileen G.

    Опубликовано 1998
    Диссертация

    Formulation of kalamansi juice concentrate with packaging material suitability
  2. 2

    Extraction efficiency and thermal processing requirements for kalamansi juice по Gatchalian, Miflora M.

    Опубликовано 1983
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    Extraction efficiency and thermal processing requirements for kalamansi juice
  3. 3

    Extraction efficiency and thermal processing requirements for kalamansi juice по Gatchalian, Miflora M.

    Опубликовано 1982
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    Extraction efficiency and thermal processing requirements for kalamansi juice
  4. 4

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice по Mina, Cynthia P.

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    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice
  5. 5

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge) по Radomvivat, Pairin

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    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge)
  6. 6

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice по Tolentino, Erlinda B.

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    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice
  7. 7

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice по Tolentino, Erlinda B.

    ‌

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice
  8. 8

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge) по Radomvivat, Pairin

    ‌

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge)
  9. 9

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice по Mina, Cynthia P.

    ‌

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice

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