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Effect of Different Blanching Methods and Period of Frozen Storage on Enzyme Activities and Some Quality Criterias of Hot and Sweet Red Peppers (Capsicum annuum L.)

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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 (Capsicum annuum L.).. Pak. J. Biol. Sci., 8: 641-648.

DOI: 10.3923/pjbs.2005.641.648

URL: http://scialert.net/abstract/?doi=pjbs.2005.641.648

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