The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
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Online-Ressource
- Erschienen in
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The influence of volatile compounds on the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components ; volume:59 ; number:4 ; pages:309-337
Landbauforschung ; 59, Heft 4, 309-337
- Klassifikation
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Landwirtschaft, Veterinärmedizin
- Urheber
- URN
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urn:nbn:de:gbv:253-201102-dk042885-4
- Rechteinformation
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:31 MESZ
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