Oxidation Systems in Fruits and Vegetables– their Relation to the Quality of Preserved Products
- 1 January 1969
- book chapter
- Published by Elsevier
- Vol. 17, 1-76
- https://doi.org/10.1016/s0065-2628(08)60308-0
Abstract
No abstract availableThis publication has 100 references indexed in Scilit:
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