Effect of Different Blanching Methods and Period of Frozen Storage on Enzyme Activities and Some Quality Criterias of Hot and Sweet Red Peppers (
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Orak, H.H. and M. Demirchi,, 2005. Effect of different blanching methods and period of frozen storage on enzyme activities and some quality criterias of hot and sweet red peppers (
L.).. Pak. J. Biol. Sci., 8: 641-648.
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