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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