๐”– Bobbio Scriptorium
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ANTISCORBUTIC QUALITIES OF THE POTATO.

โœ Scribed by Dalton, W.


Book ID
121947068
Publisher
The Lancet
Year
1843
Tongue
English
Weight
120 KB
Volume
39
Category
Article
ISSN
0140-6736

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๐Ÿ“œ SIMILAR VOLUMES


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Two potato chips samples, one flavoured with salt and the other with the kebab flavour, were stored for six months at room temperature. The aroma of each sample was isolated before and after storage. The results showed that the most contributor components to potato chips aroma were decreased by stor