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Effect of Replacement of Sucrose by Corn Sirup on Viscosity and Pectin Content of Cuntent of Cutout Sirup in Canned Clingstone Peaches

Tung - Shan Chen

Effect of Replacement of Sucrose by Corn Sirup on Viscosity and Pectin Content of Cuntent of Cutout Sirup in Canned Clingstone Peaches - April 1967 - 172

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