Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars

✍ Scribed by Duckham, S. C. ;Dodson, A. T. ;Bakker, J. ;Ames, J. M.

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 129 KB
• Volume: 45
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/1521-3803(20011001)45:5<317::aid-food317>3.0.co;2-4