Chemical composition and organoleptic quality of pepper (Piper nigrum, L.) cultivars
Thesis (M. Sc.) - Univ. of New South Wales, School of Food Technology (Australia)
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| Format: | Texto biblioteca |
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(np) (npub)
1984
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| Subjects: | PEPPER, VARIETIES, FOOD TECHNOLOGY, CHEMICAL COMPOSITION, ORGANOLEPTIC PROPERTIES, QUALITY, POIVRE, PIMIENTA, VARIETE, TECHNOLOGIE ALIMENTAIRE, COMPOSITION CHIMIQUE, PROPRIETE ORGANOLEPTIQUE, QUALITE, VARIEDADES, TECNOLOGIA DE LOS ALIMENTOS, COMPOSICION QUIMICA, PROPIEDADES ORGANOLEPTICAS, CALIDAD, |
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