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Some factors influencing the pH, total acidity, solids content and color of processing tomatoes

Author
Miller, Robert Arnold
Published
[Place of publication not identified] : [publisher not identified], 1961.
Physical Description
59 leaves

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Graduate Program
Subject(s)
Related Titles
pH, total acidity, solids content and color of processing tomatoes
Dissertation Note
M.S. Pennsylvania State University.
View MARC record | catkey: 112421