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TEXTURAL QUALITY OF COOKED POTATOES: II. RELATIONSHIP OF STEAM COOKING TIME TO CELLULAR STRENGTH OF CULTIVARS WITH SIMILAR
TEXTURAL QUALITY OF COOKED POTATOES: II. RELATIONSHIP OF STEAM COOKING TIME TO CELLULAR STRENGTH OF CULTIVARS WITH SIMILAR
1983
M. Nonaka
Herman Timm
Keywords:
Botany
Cultivar
Agronomy
Biology
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