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Chemical composition of potatoes. IV. Relationship of the free amino acid concentrations to specific gravity and storage time

✍ Scribed by Eugene A. Talley; Thomas J. Fitzpatrick; William L. Porter

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical composition of potatoes. VII Re

✍ Eugene A. Talley; William L. Porter 📂 Article 📅 1970 🏛 Springer-Verlag 🌐 English ⚖ 477 KB

Chemical composition of potatoes. V. Fur

✍ Joseph H. Schwartz; Reba B. Greenspun; William L. Porter 📂 Article 📅 1966 🏛 Springer-Verlag 🌐 English ⚖ 359 KB

Chemical composition of potatoes. III. R

✍ Thomas J. Fitzpatrick; Eugene A. Talley; William L. Porter; Hugh J. Murphy 📂 Article 📅 1964 🏛 Springer-Verlag 🌐 English ⚖ 391 KB

Relationship of specific gravity to the

✍ Nell I. Mondy; Penelope B. Rieley 📂 Article 📅 1964 🏛 Springer-Verlag 🌐 English ⚖ 299 KB

Chemical Composition of Potatoes. I. Pre

✍ EUGENE A. TALLEY; THOMAS J. FITZPATRICK; WILLIAM L. PORTER; HUGH J. MURPHY 📂 Article 📅 1961 🏛 Institute of Food Technologists 🌐 English ⚖ 426 KB

Relationships between dissolved free ami

✍ S. A. Poulet; v. Martin-Jézéquel 📂 Article 📅 1983 🏛 Springer-Verlag 🌐 English ⚖ 774 KB