The Influence of High Temperature Holding Upon the Components of Coffee Brew III. Hydrogen Sulfide,Su;lfur Dioxide,and Sulfhydryl Compounds (Mercaptans)

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Material type: Text

TextPublication details: December 1959Description: 679 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		13;12	Available		JA06462

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