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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/17287
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dc.contributor.authorGoodner, J.K.-
dc.contributor.authorBraddock, R.J.-
dc.contributor.authorParish, M.E.-
dc.date.accessioned2022-06-12T08:45:57Z-
dc.date.available2022-06-12T08:45:57Z-
dc.date.issued1997-
dc.identifier.urihttps://di.univ-blida.dz/jspui/handle/123456789/17287-
dc.language.isoenfr_FR
dc.relation.ispartofseriesJ. Agric Food Chem.;Vol. 46-
dc.subjectOrangefr_FR
dc.subjectgrapefruitfr_FR
dc.subjectjuicefr_FR
dc.subjectpectinesterasefr_FR
dc.subjecthigh pressurefr_FR
dc.subjectCitrusfr_FR
dc.titleInactivation of Pectinesterase in Orange and Grapefruit Juices by High Pressurefr_FR
dc.typeArticlefr_FR
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