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Peppers and chillies

Pickersgill, P. (2003) Peppers and chillies. In: Caballero, B., Trugo, L. and Finglas, P. (eds.) Encyclopedia of Food Sciences and Nutrition. 2nd edition. Elsevier Science Ltd, pp. 4460-4467. ISBN 9780122270550

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It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/B0-12-227055-X/00904-4


Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Biological Sciences
ID Code:10841
Publisher:Elsevier Science Ltd

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