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Biochemical aspects of potatoes: factors affecting the texture of cooked potatoes

No description available.
Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:476540
Date January 1973
CreatorsWarren, D. S.
PublisherUniversity of Reading
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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