✦ LIBER ✦

Organic acid, amino acid, and ascorbic acid content of potatoes as affected by storage conditions

✍ Scribed by J. P. Sweeney; P. A. Hepner; S. Y. Libeck

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ASCORBIC ACID CONTENT OF OKRA AS AFFECTE

✍ MARTHA E. HOLLINGER; DOROTHY COLVIN 📂 Article 📅 1945 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB

ASCORBIC ACID VALUE OF THE SWEET POTATO

✍ MARTHA E. HOLLINGER 📂 Article 📅 1944 🏛 Institute of Food Technologists 🌐 English ⚖ 453 KB

EFFECT OF VARIETY AND STORAGE ON ASCORBI

✍ BOYCE D. EZELL; MARGUERITE S. WILCOX; MARGARET C. HUTCHINS 📂 Article 📅 1948 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

The ascorbic acid content of nebraska-gr

✍ H. O. Werner; Ruth M. Leverton 📂 Article 📅 1946 🏛 Springer-Verlag 🌐 English ⚖ 184 KB

Potato Quality as Affected by Source of

✍ NELL I. MONDY; RATHY PONNAMPALAM 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 399 KB

Chemical Composition of the Potato as Af

✍ N.ELL I. MONDY; C.YRUS B. MUNSHI 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB