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Evaluation of quality attributes for Egyptian apricot and fig cultivars produced by osmodrying process.
Evaluation of quality attributes for Egyptian apricot and fig cultivars produced by osmodrying process.
2009
M. E. Alia
A.I. Nagib
E. M. Rizk
Keywords:
Cultivar
Fructan
Food storage
Food contaminant
Food science
Food quality
Chemistry
microbial contamination
ascorbic acid
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