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The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment
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Effects of storage on quality of carrot juices produced with lactofermentation and acidification
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THE EFFECTS OF DIFFERENT INITIAL LACTOBACILLUS PLANTARUM CONCENTRATIONS ON SOME PROPERTIES OF FERMENTED CARROT JUICE
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THE EFFECT OF PROCESSING METHOD ON THE CHARACTERISTICS OF CARROT JUICE
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