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Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes
Mark A Roe, Richard M Faulks, Joanne L BelstenVolume:
52
Year:
1990
Language:
english
Pages:
8
DOI:
10.1002/jsfa.2740520207
File:
PDF, 394 KB
english, 1990