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THE EFFECT OF BLANCHING ON THE CARBONYL CONTENT OF THE CRUDE LIPID DURING THE STORAGE OF FROZEN PEAS a
Author(s) -
LEE FRANK A.
Publication year - 1958
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1958.tb17542.x
Subject(s) - blanching , citation , agricultural experiment station , state (computer science) , library science , information retrieval , computer science , operations research , chemistry , agriculture , mathematics , food science , history , algorithm , archaeology