VARIATIONS IN NUTRITIONAL COMPOSITION OF FRESH POTATOES

被引：48
作者：
AUGUSTIN, J [1 ]
机构：
[1] UNIV IDAHO,FOOD RES CTR,MOSCOW,ID 83843
来源：
JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1975.tb01076.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1295 / 1299
页数：5
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