KUUSI, T. The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products. Agricultural and Food Science, [S. l.], v. 36, n. 1, p. 161–180, 1964. DOI: 10.23986/afsci.71612. Disponível em: https://journal.fi/afs/article/view/71612. Acesso em: 28 mar. 2024.