Revision history of "Blanching in the Food Industry"

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  • (cur | prev) 12:23, 6 August 2013‎ Carina97 (Talk | contribs)‎ . . (5,457 bytes) (+5,457)‎ . . (Created page with "Back to EFFICIENCY FINDER '''1. OBJECTIVE''' Blanching operations are designed to expose the entire product to high temperatures for a short period of time, by using s...")
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