EFFECT OF VARIATIONS IN BLANCHING ON QUALITY OF FROZEN BROCCOLI, SNAP BEANS, AND SPINACH^a

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1 January 1952

journal article
Published by Wiley in Journal of Food Science

Vol. 17 (1-6) , 315-325
https://doi.org/10.1111/j.1365-2621.1952.tb16769.x

Abstract

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