Author: E. Kovács 1
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  • 1 Department of Microbiology, Central Food Research Institute H-1022 Budapest, Herman Ottó út 15. Hungary
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M. Knee (Ed.): Fruit quality and its biological basis; Sheffield Academic Press Ltd., Sheffield, UK, 2002, ISBN 1-84127-230-2, 279 pages; CRC, Boca Raton, Fl., USA, ISBN-0-8493-9781-2; L.M.M. Tijskens, M.L.A.T.M. Hertog and B.M. Nicolai (Eds): Food process modelling; CRC Press Boca Raton Boston, New York, Washington, DC; Woodhead Publishing Ltd., Cambridge, England, 2001, ISBN 1-85573-533-4, 496 pages;  K.V. Peter (Ed.): Handbook of herbs and spices; CRC Press, Boca Raton, USA, ISBN 0-8493-1217-5; Woodhead Publishing Ltd, Cambridge, England, 2001, ISBN 1-85573-5628, 319 pages

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