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TitleTypeIssue Date
Effect of dipping into different anti-browning solutions on the storage quality of minimally processed bell pepper slices stored at low temperature
Towards sustainable development in agroforestry: new paradigm for plant physiologists: proceedings of the 13th Malaysian Society of Plant Physiology Conference 2002: Malacca (Malaysia) , 10-12 Sept 2002, p. 121-126
Proceedings Paper2002
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