INFLUENCE OF VARIETY, CULTURAL CONDITIONS AND TEMPERATURE OF STORAGE ON ENZYMIC BROWNING OF POTATO TUBERS

被引：92

作者：

MAPSON, LW

SWAIN, T

TOMALIN, AW

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1963年 / 14卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740140910

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：673 / &

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