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Chemical, microbiological and sensory characteristics of leather blends produced from mango (mangifera indica 'Ogbomoso') and carrot (daucus carota)
The postharvest losses in fruits and vegetables in developing countries vary between 15-90%. Many organizations are actively promoting the processing of fruits and vegetables to find a solution to the difficulties encountered in storing large quantities of fresh produce without incurring heavy losse...
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2013
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