Changes in contents of sugars, free amino acids and phenols in four varieties of potato tubers stored at five temperatures for 180 days

By: Ezekiel RMaterial type: TextTextPublication details: September - October 2007Description: 471 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
44;5 Available JA08645

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