✦ LIBER ✦
Glycoalkaloid content, cooking quality and sensory evaluation of early introductions of potatoes into New Zealand
✍ Scribed by G. P. Savage; B. P. Searle; K. -E. Hellenäs
- Book ID
- 105543447
- Publisher
- Springer
- Year
- 2000
- Tongue
- English
- Weight
- 412 KB
- Volume
- 43
- Category
- Article
- ISSN
- 1871-4528
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