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Effect of blanching on enzymic browning in green amari apples.

Siddappa, G. S. and Bhatia, B. S. (1958) Effect of blanching on enzymic browning in green amari apples. Current Science, 27. pp. 300-302.

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Item Type: Article
Uncontrolled Keywords: amari apple, enzymic browning, blanching
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 01 Apple
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2013 11:17
Last Modified: 12 Apr 2013 11:17
URI: http://ir.cftri.com/id/eprint/3843

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