Normal view MARC view ISBD view

Preventing of Browning in Fresh Prepared Potatoes without the Use of Sulfiting Agents:A chemical treatment combined with a packaging system provides a 14+day refrigerated shelf life for fresh prepared potatoes

Thomas T Langdon

Preventing of Browning in Fresh Prepared Potatoes without the Use of Sulfiting Agents:A chemical treatment combined with a packaging system provides a 14+day refrigerated shelf life for fresh prepared potatoes - May 1987 - 64

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)