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  1. 1

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree von Lima, Libia Setosa de 1941-

    Veröffentlicht 1961
    Abschlussarbeit

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree
  2. 2

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree von Lima, Libia Setosa de 1941-

    Veröffentlicht 1961
    Abschlussarbeit

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree
  3. 3

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree von Lima, Libia Setosa de 1941-

    Veröffentlicht 1961
    Abschlussarbeit

    The effects of preheating and sulfiting on ascorbic acid retention, flavor stability and solids of canned papaya puree

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