Physico - chemical and sensory quality of raisins prepared from two varieties of grapes by different drying methods

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Material type: Text

TextPublication details: March - April 2006Description: 173 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		43;2	Available		JA08102

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