After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue

✍ Scribed by E. G. HEISLER; JAMES SICILIANO; R. H. TREADWAY; C. F. WOODWARD

• Book ID: 108796888
• Publisher: Institute of Food Technologists
• Year: 1963
• Tongue: English
• Weight: 566 KB
• Volume: 28
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1963.tb00226.x