Effects of amino acids and glucose on the fry colour of potato crisps
1993
Khanbari, O.S. (Silsoe Coll., Silsoe, Bedford (United Kingdom). Cranfield Inst. of Technology) | Thompson, A.K.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 359-364
Other Subjects
Qualite; Produit a base de pomme de terre; Aminoacidos; Acide amine
Language
English
Note
Summary (En)
15 ref.
Type
Summary
1994-08-15
AGRIS AP
Data Provider
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