After-Cooking Discoloration of Potatoes Role of the Organic Acids
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 29, Issue 5, pages 555–564, September-October 1964
How to Cite
HEISLER, E. G., SICILIANO, J., WOODWARD, C. F. and PORTER, W. L. (1964), After-Cooking Discoloration of Potatoes Role of the Organic Acids. Journal of Food Science, 29: 555–564. doi: 10.1111/j.1365-2621.1964.tb00410.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Manuscript received October 3, 1963
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