Studies on the Processing of Red Cherries. I. Changes in Fresh Red Cherries Caused by Bruising,Cooling,and Soaking

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Material type: Text

TextPublication details: January 1953Description: 29 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		7;1	Available		JA07298

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