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Sucrose as a gelation inhibitor of commercially frozen papaya puree

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Item Summary

dc.contributor.author Yamamoto, Harry Y.
dc.contributor.author Inouye, Winfred
dc.date.accessioned 2014-01-09T18:43:59Z
dc.date.available 2014-01-09T18:43:59Z
dc.date.issued 1963
dc.identifier.uri http://hdl.handle.net/10125/31076
dc.format.extent 11 pages
dc.language.iso en-US
dc.publisher Hawaii Agricultural Experiment Station, University of Hawaii
dc.relation.ispartofseries Technical progress report (Hawaii Agricultural Experiment Station)
dc.relation.ispartofseries no. 137
dc.relation.ispartofseries Research report
dc.subject.lcsh Frozen foods
dc.subject.lcsh Papaya
dc.title Sucrose as a gelation inhibitor of commercially frozen papaya puree
dc.type Book
dc.type.dcmi Text
local.identifier.callnumber S399 .E85 no.137
Appears in Collections: Technical Progress Reports [Research Reports]


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