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Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals

✍ Scribed by NELL I. MONDY; RATHY PONNAMPALAM

Book ID: 108805879
Publisher: Institute of Food Technologists
Year: 1983
Tongue: English
Weight: 491 KB
Volume: 48
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1983.tb03520.x

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