Cite
HARVARD Citation
Moscetti, R. et al. (2019). Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity. International journal of food science & technology. pp. 403-411. [Online].
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Moscetti, R. et al. (2019). Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity. International journal of food science & technology. pp. 403-411. [Online].