After-cooking blackening in potatoes. II.—Core experiments
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. After-cooking blackening in potatoes. I.—Introduction and analytical methods
2. ‘Studier over Kartoflens mørkfavning efter Kogning’, 1945, 1–152 (Copenhagen: Jul. Gjellerups Forlag)
3. The effect of pH on stem-end blackening of potato
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