Effects of Processing Variables on Leaching Loss,Carotene Content,and Susceptibility to Browning in Dehydrated Carrot

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Material type: Text

TextPublication details: April 1953Description: 160 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;4	Available		JA07330

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