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  2. Details for: Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature /
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Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature / Chae Wan Park.

By:
  • Park, Chae Wan
Material type: TextTextPublication details: Las Piñas City, Philippines : Southville International School and Colleges, 2007.Description: 26 pages : colored illustrations ; 28 cmSubject(s):
  • Ascorbic acid -- Effect on fruits
  • Browning reaction (Food science)
  • Temperature -- Effect on food chemistry
LOC classification:
  • PHS TX 531 .P37 2007
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  • Holdings ( 1 )
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Item type Current library Call number Status Barcode
PASS PASS Luxembourg Library Portfolio Assessment of SISC Students Section PHS TX 531 .P37 2007 (Browse shelf(Opens below)) Not for loan P1955

Includes bibliographical references.

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Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature /

APA

Park C. W., . (2007). Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature. Las Piñas City, Philippines: Southville International School and Colleges.

Chicago

Park Chae Wan, . 2007. Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature. Las Piñas City, Philippines: Southville International School and Colleges.

Harvard

Park C. W., . (2007). Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature. Las Piñas City, Philippines: Southville International School and Colleges.

MLA

Park Chae Wan, . Effect of Ascorbic acid concentration on browning reaction of fruits at different temperature. Las Piñas City, Philippines: Southville International School and Colleges. 2007.

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SOUTHVILLE LIBRARY

Southville International School and Colleges Library

1281 Tropical Ave. Cor. Luxembourg St., BF Homes International, Las Pinas City

Tel. No. 8256374 / 252358 Loc. 117/146

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