Effect of Added Calcium Chloride and Sodium Hexametaphosphate (Calgon) on the Pectin Content and Serum Viscosity of Tomato Puree (Pulp)

By: Gordon L PetersMaterial type: TextTextPublication details: May 1954Description: 220 In: Food Technology
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
8;5 Available JA07034

There are no comments on this title.

to post a comment.


Hosted, Implemented, Customized & Maintained by: BestBookBuddies

Powered by Koha