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