![](/img/cover-not-exists.png)
Control of polyphenol oxidase in whole potatoes by low temperature blanching
Ahmet YemenicioğluVolume:
214
Language:
english
Pages:
7
DOI:
10.1007/s00217-001-0442-5
Date:
April, 2002
File:
PDF, 75 KB
english, 2002