Please use this identifier to cite or link to this item:
Sucrose as a gelation inhibitor of commercially frozen papaya puree
|Title:||Sucrose as a gelation inhibitor of commercially frozen papaya puree|
|Authors:||Yamamoto, Harry Y.|
|LC Subject Headings:||Frozen foods|
|Publisher:||Hawaii Agricultural Experiment Station, University of Hawaii|
|Series/Report no.:||Technical progress report (Hawaii Agricultural Experiment Station)|
|Appears in Collections:||Technical Progress Reports [Research Reports]|
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