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[Selection of the optimum method for chilli processing (Capsicum annum) with vinegar]. [Spanish]
[Selection of the optimum method for chilli processing (Capsicum annum) with vinegar]. [Spanish]
1992
S. R. Fuselli
M.C. Echeverria
María Rosa Casales
M.I. Yeannes
Keywords:
Food science
Business
Food processing
Mathematics
Biotechnology
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