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COMPARISON OF MICROWAVE AND CONVENTIONAL BAKING OF POTATOES IN RELATION TO NITROGENOUS CONSTITUENTS AND MINERAL COMPOSITIONKLEIN LB; MONDY NI.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1874-1880; 5 P.; BIBL. 23 REF.Article

THE EFFECT OF PHOSPHORUS FERTILIZATION ON THE CHEMICAL QUALITY OF KATAHDIN POTATOESKLEIN LB; CHANDRA S; MONDY NI et al.1980; POTATO J.; USA; DA. 1980; VOL. 57; NO 6; PP. 259-266; ABS. SPA; BIBL. 25 REF.Article

THE EFFECT OF PHOSPHORUS FERTILIZATION ON THE CHEMICAL QUALITY OF KATAHDIN POTATOESKLEIN LB; CHANDRA S; MONDY NI et al.1980; AMER. POTATO J.; USA; DA. 1980; VOL. 57; NO 6; PP. 259-266; ABS. SPA; BIBL. 25 REF.Article

EFFECT OF MAGNESIUM FERTILIZATION ON THE QUALITY OF POTATOES: TOTAL NITROGEN, NONPROTEIN NITROGEN, PROTEIN, AMINO ACIDS, MINERALS, AND FIRMNESSKLEIN LB; SUBHASH CHANDRA; MONDY NI et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 4; PP. 754-757; BIBL. 19 REF.Article

LONG AND MEDIUM CHAIN TRIGLYCERIDES INCREASE PLASMA CONCENTRATIONS OF KETONE BODIES IN SUCKLING RATSYU YAN YEH; KLEIN LB; ZEE P et al.1978; LIPIDS; USA; DA. 1978; VOL. 13; NO 8; PP. 566-571; BIBL. 42 REF.Article

EFFECT OF MAGNESIUM FERTILIZATION ON THE QUALITY OF POTATOES. YIELD, DISCOLORATION, PHENOLS, AND LIPIDSKLEIN LB; SUBHASH CHANDRA; MONDY NI et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 2; PP. 384-387; BIBL. 24 REF.Article

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