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The effect of cooking methods on the lipid composition of potatoes

✍ Scribed by N. I. Mondy; T. O. Mueller

Book ID: 112912572
Publisher: Springer-Verlag
Year: 1977
Tongue: English
Weight: 379 KB
Volume: 54
Category: Article
ISSN: 1099-209X
DOI: 10.1007/bf02852705

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