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EFFECT OF REDUCED EVAPORATION ON THE PROVITAMIN A CONTENT OF LETTUCE IN REFRIGERBTED STORAGE 1

Robert S. Harris, L. Malcolm Mosher

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Key concepts: Library science, Citation, Mathematics, Computer science

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EFFECT OF REDUCED EVAPORATION ON THE PROVITAMIN A CONTENT OF LETTUCE IN REFRIGERBTED STORAGE 1 — Research Paper | ScholarLens