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EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE |
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| Authors: | R. E. WROLSTAD D. D. LEE M. S. POEI |
| Affiliation: | Authors Wrolstad and Lee are with the Dept. of Food Science &Technology, Oregon State Univ., Corvallis, OR 97331. Author Poei, formerly with Oregon State Univ., is now with General Foods Corporation Technical Center, Tarrytown, NY 10591. |
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