Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit

Physiological and quality changes in minimally processed pineapple (Smooth Cayenne) fruit

Bibliographic Details
Main Author:	Budu, Agnes Simpson
Published:	Cranfield University 2003
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.274020

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