EFFECT OF COOKING ON THE TOTAL GLYCOALKALOID CONTENT OF POTATOES
- Other title
- EFFET DE LA CUISSON SUR LA TENEUR TOTALE EN GLYCOALCALOIDES DES POMMES DE TERRE (fr)
- Author
- PONNAMPALAM R; MONDY NI
CORNELL UNIV., DIV. NUTRITIONAL SCI./ITHACA/USA - Source
- JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 493-495; BIBL. 24 REF.; 5 FIG./3 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- POMME DE TERRE VARIETE CUISSON COMPOSITION ALCALOIDE DECOMPOSITION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FIRING COMPOSITION ALKALOID DECOMPOSITION FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0315141
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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