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Proteolytic Activity in Relation to the Blackening of Potatoes After Cooking


Author:
Ross, A. Frank and Tottingham, W.E.
Source:
USDA
Year:
1938
Format:
p. 433-441.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43969232