✦ LIBER ✦

AFTER-COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS

✍ Scribed by ANN S. HUNTER; E. G. HEISLER; J. SICILIANO; R. H. TREADWAY; C. F. WOODWARD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

After-Cooking Discoloration of Potatoes

✍ E. G. HEISLER; JAMES SICILIANO; C. F. WOODWARD; W. L. PORTER 📂 Article 📅 1964 🏛 Institute of Food Technologists 🌐 English ⚖ 721 KB

Involvement of Polyphenols in the After-

✍ PAUL THOMAS 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 245 KB

After-Cooking Discoloration of Potatoes.

✍ E. G. HEISLER; JAMES SICILIANO; R. H. TREADWAY; C. F. WOODWARD 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 566 KB

EFFECT OF COMPLEXING and CHELATING AGENT

✍ MERCEDES L. HUNSADER; FLORA HANNING 📂 Article 📅 1958 🏛 Institute of Food Technologists 🌐 English ⚖ 318 KB