Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.476540
Title: Biochemical aspects of potatoes: factors affecting the texture of cooked potatoes.
Author: Warren, D. S.
Awarding Body: Reading University
Current Institution: University of Reading
Date of Award: 1973
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.476540  DOI: Not available
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