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THE EFFECT OF VARIETY, LENGTH OF STORAGE, AND THE BAKING PROCESS ON THE CARBOHYDRATE CONTENT AND TABLE QUALITY OF SWEET POTATOES.

机译：品种，贮藏时间和烘烤过程对甜土豆碳水化合物含量和餐桌品质的影响。

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作者
ALI, MOHAMMED KASEM.;
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作者单位

Louisiana State University and Agricultural & Mechanical College.;

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授予单位 Louisiana State University and Agricultural & Mechanical College.;
学科 Genetics.
学位 Ph.D.
年度 1959
页码 156 p.
总页数 156
原文格式 PDF
正文语种 eng
中图分类
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THE EFFECT OF VARIETY, LENGTH OF STORAGE, AND THE BAKING PROCESS ON THE CARBOHYDRATE CONTENT AND TABLE QUALITY OF SWEET POTATOES.

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