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Quality changes in raw and processed potatoes as influenced by storage conditions and bacterial soft rot disease

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:1j92g808m
Date January 2002
CreatorsNourian, Farideh
ContributorsRamaswamy, H. S. (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 83083, Proquest: AAINQ88541

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