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THE DECREASE IN PESTICIDES IN FRUIT AND VEGETABLES DURING COMMERICIAL PROCESSING
CHAVARRI M. | HERRERA A.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)
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A COMPARISON BETWEEN OLIVE OIL AND EXTRA-VIRGIN OLIVE OIL USED AS COVERING LIQUIDS IN CANNED DRIED TOMATOES : HYDROLYTIC AND OXIDATIVE DEGRADATION DURING STORAGE
BAIANO A. | GOMES T. | CAPONIO F.
View 102