French-frying quality of potatoes as influenced by cooking methods, storage conditions, and specific gravity of tubers

[by Mary E. Kirkpatrick ...]

Year of publication:	1956
Other Persons:	Kirkpatrick, Mary E. (contributor)
Publisher:	Washington, DC : US Gov. Print. Off.
Subject:	Kartoffel \| Potato \| Gravitationsmodell \| Gravity model \| Theorie \| Theory \| Produktqualität \| Product quality \| Kartoffelanbau \| Potato production

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