Cooking Quality and Compositional Factors of Potatoes of Different Varieties from Several Commercial Locations Reportar como inadecuado




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Subject(s): Food Consumption/Nutrition/Food Safety

Issue Date: 1955-03

Publication Type: Report

PURL Identifier: http://purl.umn.edu/156859

Total Pages: 76

Series Statement: Technical Bulletin

No. 1106

Record appears in: United States Department of Agriculture (USDA) > Economic Research Service > Technical Bulletins





Autor: Heinze, P.H. ; Kirkpatrick, Mary E. ; Dochterman, E.F.

Fuente: http://ageconsearch.umn.edu/record/156859?ln=en







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