Chemical composition and color of strained carrots as affected by processing

Chemical composition and color of strained carrots as affected by processing

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Howard, L. R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 2 (1996), p. 327-330
Materias:	Zanahoria Daucus carota Procesamiento Color Azúcares Compuestos fenólicos
Publicación relacionada:	Contenido en: Journal of Food Science

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