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  <titleInfo>
    <title>Enzymatic browning and its prevention</title>
  </titleInfo>
  <name type="personal">
    <namePart>Lee, Chang Y.</namePart>
  </name>
  <name type="personal">
    <namePart>Whitaker, John R.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="text">Washington, DC</placeTerm>
    </place>
    <publisher>American Chemical Society</publisher>
    <dateIssued>1995</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <physicalDescription>
    <extent>xii, 338 p. : ill. ;</extent>
  </physicalDescription>
  <note>"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, D.C., August 21-26, 1994."</note>
  <subject authority="lcsh">
    <topic>Enzymatic browning</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Polyphenol oxidase</topic>
  </subject>
  <classification authority="ddc">664/.8</classification>
  <identifier type="uri">http://www.loc.gov/catdir/enhancements/fy0605/95023301-d.html</identifier>
  <identifier type="uri">http://www.loc.gov/catdir/enhancements/fy0605/95023301-t.html</identifier>
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