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Characterization of changes in potato tissue during cooking in relation to texture development

By: van Marle, NettyLanguage: English Publication details: Wageningen Landbouwuniversiteit Wageningen 1997Description: 141ISBN: 90-5485-661-0Subject(s): SOLANUM POTATO TEXTURE TISSUE COOKINGDDC classification: 635.21 Other classification: Qdddc

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Item type	Current library	Call number	Status	Date due	Barcode
phd thesis	NordGen Library Växthusvägen 12 234 56 Alnarp Sverige Sweden	635.21 (Browse shelf (Opens below))	Not for loan (Referens)		5155

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