comparison of the organoleptic qualities and ascorbic acid content of potatoes produced by conventional and organic family methods.
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comparison of the organoleptic qualities and ascorbic acid content of potatoes produced by conventional and organic family methods.

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Published .
Written in English


Book details:

Edition Notes

ContributionsManchester Metropolitan University. Department of Food and Consumer Technology.
ID Numbers
Open LibraryOL19301043M

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