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2019
Blanching is an essential prior step in vegetable processing, which destroys the enzymes and microorganisms and helps in prevention of quality deterioration particularly during drying, freezing, frying, or storage. Besides, it also expels the air entrapped intercellularly inside the tissues.
İçier F., Bozkurt H.
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Blanching is an essential prior step in vegetable processing, which destroys the enzymes and microorganisms and helps in prevention of quality deterioration particularly during drying, freezing, frying, or storage. Besides, it also expels the air entrapped intercellularly inside the tissues.
İçier F., Bozkurt H.
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1987
ALTHOUGH in the earlier part of the last century it was included in the permanent exhibition of manuscripts, the Department of Manuscripts has in more recent times been rather reluctant to publicize what is (or at any rate may be) one of the most dramatic items in the whole of its collections, the 'Carte Blanche' reputed to have been given by Charles ...
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ALTHOUGH in the earlier part of the last century it was included in the permanent exhibition of manuscripts, the Department of Manuscripts has in more recent times been rather reluctant to publicize what is (or at any rate may be) one of the most dramatic items in the whole of its collections, the 'Carte Blanche' reputed to have been given by Charles ...
openaire +1 more source