We acknowledge the assistance of Dr. D.E. Halseth and J.E. Sieczka, Dept. of Vegetable Crops, and Dr. Robert Plaisted, Dept. of Plant Breeding, for arrangements made in growing, harvesting, and transporting of the potatoes.
Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1475–1478, September 1983
How to Cite
MONDY, N. I. and PONNAMPALAM, R. (1983), Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals. Journal of Food Science, 48: 1475–1478. doi: 10.1111/j.1365-2621.1983.tb03520.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/28/83; revised 4/18/83; accepted 4/26/83
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