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Potato composition: II. Tissue selection and its effects on total sugar, total reducing sugar, glucose, fructose and sucrose contents

✍ Scribed by M. L. Weaver; H. Timm; M. Nonaka; R. N. Sayre; R. M. Reeve; R. M. Cready; L. C. Whitehand

No coin nor oath required. For personal study only.

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