Отображение 1 - 3 результаты of 3, время запроса: 0.01сек. Отмена результатов
  1. 1

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

    Опубликовано 1961
    Диссертация

    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 по Lima, Libia Setosa de 1941-

    Опубликовано 1961
    Диссертация

    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 по Lima, Libia Setosa de 1941-

    Опубликовано 1961
    Диссертация

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

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