| 000 | 00334nam a2200109Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 245 | 0 | _aEffectiveness of Ascorbic Acid in Preventing the Darkening of Oil - blanched French - fried Potatoes | |
| 260 | _cSeptember 1961 | ||
| 300 | _a410 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c600249 _d600249 |
||