| 000 | 00504 a2200169 4500 | ||
|---|---|---|---|
| 001 | 5155 | ||
| 008 | eng | ||
| 020 | _a90-5485-661-0 | ||
| 041 | _aeng | ||
| 082 | _a635.21 | ||
| 084 | _aQdddc | ||
| 100 | _avan Marle, Netty | ||
| 245 | _aCharacterization of changes in potato tissue during cooking in relation to texture development | ||
| 260 |
_aWageningen _bLandbouwuniversiteit Wageningen _c1997 |
||
| 300 | _a141 | ||
| 653 | _aSOLANUM POTATO TEXTURE TISSUE COOKING | ||
| 999 |
_c15287 _d15287 |
||