The Cooking Quality, Palatability, And Carbohydrate Composition Of Potatoes As Influenced By Storage Temperature (Technical Bulletin No.507)

R C Wright, Walter m peacock, T M Whiteman and Elizabeth Fuller Whiteman

Editore: U.S. Department Of Agriculture, 1936

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20 pages. (SL#10B).

Codice articolo SL1573

Dati bibliografici

• Titolo: The Cooking Quality, Palatability, And Carbohydrate Composition Of Potatoes As Influenced By Storage Temperature (Technical Bulletin No.507)
• Editore: U.S. Department Of Agriculture
• Data di pubblicazione: 1936
• Rilegatura: Soft cover
• Condizione: Good