Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition
- 1 November 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6), 1874-1877
- https://doi.org/10.1111/j.1365-2621.1981.tb04508.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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