After - Cooking Discoloration of Potatoes Potassium Content of Juice in Relation to Blackening Tendency of Tissue

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Material type: Text

TextPublication details: June 1962Description: 120 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		16;6	Available		JA05875

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