Objective Method for Determination of Potato Cooking
| dc.contributor.author | Blahovec, Jioi | en_US |
| dc.contributor.author | Esmir, Ahmed A.S. | en_US |
| dc.contributor.author | Vacek, Josef | en_US |
| dc.date.accessioned | 2008-03-26T18:32:39Z | |
| dc.date.available | 2008-03-26T18:32:39Z | |
| dc.date.issued | 2000-06 | en_US |
| dc.description | Rosana G. Moreira, Editor-in-Chief; Texas A&M University | en_US |
| dc.description.abstract | This is a Technical article from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 2 (2000): Jioi Blahovec, Ahmed A.S.Esmir, Josef Vacek. Objective Method for Determination of Potato Cooking. | en_US |
| dc.identifier.issn | 1682-1130 | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/10220 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | International Commission of Agricultural Engineering | en_US |
| dc.subject | Potato | en_US |
| dc.subject | Cooking | en_US |
| dc.subject | Agricultural Engineering | en_US |
| dc.title | Objective Method for Determination of Potato Cooking | en_US |
| dc.type | article | en_US |
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