Aseptic Canning of Foods:III. Pyridoxine Retention as Influenced by Processing Method,Storage Time and Temperature,and Type of Container

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Material type: Text

TextPublication details: January 1964Description: 87 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		18;1	Available		JA05276

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