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W. H. Case
W. H. Case
Catalase
Food science
Enzyme
Canned foods
Peroxidase
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Nutritive value of canned foods. 44. Enzyme inactivation and ascorbic acid retention in vegetables blanched and held under different conditions prior to canning.
1952
Food Technology
P. C. Paul
W. F. Robertson
W. H. Case
R.E. Marshall
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Citations (2)
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