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1970•Unpublished venueRequires access

Changes in the submicroscopic structure of Spruce wood during alkaline cooking at 50°C.

L. T. Purina, P.N. Odintsov, P. P. Ėrin'sh

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Key concepts: Chemistry, Food science

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Changes in the submicroscopic structure of Spruce wood during alkaline cooking at 50°C. — Research Paper | ScholarLens