Staff Members - Benha University
Effect of pH, sodium chloride and sucrose on heat inactivation and reactivation of peroxidase in certain foods. J.Sci.Food Agric., 29 : 261-266 .
• 1978
Publication Information
Authors
A.Y.Gibriel, A.F.El-Sahrigi, S.H.Kandil and H.A.El-Mansy.
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publication.type
Local
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