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Consistncy of Tomato Products:5.Differentiation of Extractive and Enzyme Inhibitory Aspects of the Acidified Hot Break Process

by J R Wagner.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: February 1969Availability: Items available for loan: 1 .

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Consistency of Tomato Products:4 Improvement of the Acidified Hot Break Process

by J R Wagner.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: November 1968Availability: Items available for loan: 1 .

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Laboratory and Field Test Evaluation of the Methyl Ester of Alpha Naphthalene Acetic Acid as a Sprout Inhibitor for Potatoes

by J R Wagner.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: March 1952Availability: Items available for loan: 1 .

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