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Thermo-physical and rheological properties of mango puree as influenced by soluble solids, temperature and high pressure treatment

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:08612n929
Date January 2005
CreatorsGundurao, Anuradha.
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated., © Anuradha Gundurao, 2005
RelationProquest: AAIMR24686, Pid: 98717

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