Michigan State University Extension
Blueberry Citation Database - BLUE0260
04/02/98
Yang, C.S.T.; Yang, P.P.A.
Effect of pH, certain chemicals and holding time
temperature on the color of lowbush blueberry puree.
J Food Sci. Chicago, Ill. : Institute of Food
Technologists. Mar/Apr 1987. v. 52 (2) p. 346 347, 352.
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This file was generated from data base BB on 03/22/99.
Data base BB was last revised on 04/02/98.
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