Factors influencing time to breakdown (TTB) of cooked potato tissue

✍ Scribed by W. M. Iritani; M. J. Powers; L. Hudson; L. Weller

• Book ID: 112915098
• Publisher: Springer-Verlag
• Year: 1977
• Tongue: English
• Weight: 472 KB
• Volume: 54
• Category: Article
• ISSN: 1099-209X
• DOI: 10.1007/bf02857223