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E. A. Talley
E. A. Talley
University of North Dakota
Nitrogen
Flesh
Boiling
Amino acid
Chemistry
1
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7
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Composition of Raw and Cooked Potato Peel and Flesh: Amino Acid Content
1983
Journal of Food Science
E. A. Talley
R. B. Toma
P. H. Orr
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Citations (7)
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