An Application of Oxidation - Reduction Potentials to Frozen Fruits Treated with Ascorbic Acid and Asforbic - Citric Acid Mixtures

By: Edward RossMaterial type: TextTextPublication details: April 1953Description: 153 In: Food Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
7;4 Available JA07328

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