EFFECT OF COMPLEXING and CHELATING AGENTS ON THE AFTER‐COOKING DISCOLORATION OF POTATOES and UPON THE IRON and PHENOLIC CONTENT OF THE JUICEa
- 1 May 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (3) , 269-273
- https://doi.org/10.1111/j.1365-2621.1958.tb17569.x
Abstract
No abstract availableKeywords
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