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	1.	No cover image available Recent Developments of Practical Significance in the Field of Pectic Enzymes by R J Mccolloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: Marchch 1949 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Factors Influencing the Quality of Tomato Paste. II. Pectic Changes During Processing by R J McColloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: September 1950 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Storage Stability of Canned Concentrated Tomato Juice by R J McColloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1956 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Cloud Stability of Frozen Superconcentrated Citrus Juices by R J McColloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1956 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Properties of Stored Frozen Orange Concentrate Observed by Differential Cloud Determination by R J McColloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1955 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Factors Influencing the Quality of Tomato Products. I. Surface - Localized Pectic Enzymes Inactivated by Blanching by R J McColloch Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1952 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

Bhaskaracharya College of Applied Science
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