Effect of Added Calcium Chloride and Sodium Hexametaphosphate (Calgon) on the Pectin Content and Serum Viscosity of Tomato Puree (Pulp)
Material type: TextPublication details: May 1954Description: 220 In: Food TechnologyItem type | Current library | Call number | Vol info | Status | Date due | Barcode |
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Journal Articles | BCAS Library | 8;5 | Available | JA07034 |
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