| 000 | 00344nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aMary V Zaehringer | ||
| 245 | 0 | _aStandardization of a Cooking Method for Objective Evaluation of Potato Texture | |
| 260 | _cOctober 1963 | ||
| 300 | _a109 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c584099 _d584099 |
||