AFTER-COOKING BLACKENING IN POTATOES .3. EXAMINATION OF INTERACTION OF FACTORS BY IN-VITRO EXPERIMENTS

被引：40
作者：
HUGHES, JC
SWAIN, T
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1962年 / 13卷 / 07期
关键词：
D O I：
10.1002/jsfa.2740130702
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：358 / &
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