CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3), 807-809
- https://doi.org/10.1111/j.1365-2621.1979.tb08507.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- Total Ascorbic Acid in PotatoesJournal of the American Dietetic Association, 1964
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- Potato Granules, Development and Technology of ManufacturePublished by Elsevier BV ,1955