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Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

✍ Scribed by Ana B. Cabezas-Serrano; Maria L. Amodio; Rosaria Cornacchia; Raffaella Rinaldi; Giancarlo Colelli


Book ID
113860334
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
424 KB
Volume
53
Category
Article
ISSN
0925-5214

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