COMPARISON OF THE COOKING CHARACTERISTICS AMONG TRUE POTATO SEED (TPS) AND SEED POTATO VARIETIES AFTER MICROWAVE HEATING
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Published:2021-10-01
Issue:2
Volume:11
Page:
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ISSN:1338-5178
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Container-title:Journal of Microbiology, Biotechnology and Food Sciences
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language:
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Short-container-title:JMBFS
Publisher
Slovak University of Agriculture in Nitra
Subject
Molecular Biology,Microbiology,Food Science,Biotechnology