|
|||||
|
|
EFFECT OF BAKING METHODS ON THE FATTY ACID COMPOSITION OF POTATOES |
|
| Authors: | J. A. MAGA J. A. TWOMEY M. COHEN |
| Affiliation: | Dept. of Food Science &Nutrition, Colorado State University, Fort Collins, CO 80523;San Luis Valley Research Center Colorado State University, Fort Collins, CO 80523 |
| Abstract: | |
| Keywords: | |