Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubers
- 1 September 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (9) , 673-684
- https://doi.org/10.1002/jsfa.2740140910
Abstract
No abstract availableKeywords
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