The effect of various holding periods on the catalase, peroxidase, and ascorbic acid oxidase activity of several varieties of blanched canning peas /
by William Henry Case.

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Main Author: Case, William Henry.
Language(s): English
Published: 1948.
Subjects: Enzymes.
Canned peas.
Physical Description: 2 unnumbered pages, 15 unnumbered leaves ; 29 cm
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