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Le Bourvellec, C.
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Le Bourvellec, C.
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Impact of an additional grinding step before apple cooking on environmental, nutritional and sensory qualities of puree: a case study for organic apple
by
Bureau, S.
,
Jourdren, S.
,
Le
Bourvellec
,
C
.
,
Vidal, R.
Published 2022
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Related Subjects
Apple puree
Assessment framework
Multi-criteria
Organic food processing
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