On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes
Crossref DOI link: https://doi.org/10.1007/s11540-022-09568-7
Published Online: 2022-08-19
Published Print: 2023-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Haverkort, A. J.
Linnemann, A. R.
Struik, P. C.
Wiskerke, J. S. C.
Text and Data Mining valid from 2022-08-19
Version of Record valid from 2022-08-19
Article History
Received: 19 April 2022
Accepted: 24 June 2022
First Online: 19 August 2022
Declarations
:
: P.C. Struik is editor-in-chief of Potato Research.