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The Reducing-Substance and Phenolic-Compound Content of the Potato Tuber in Relation to Discoloration After Cooking


Author:
Clagett, Carl O. and Tottingham, W.E.
Source:
USDA
Year:
1941
Format:
p. 349-358.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND43969617