The Effect of Isopropyl N (3-Chlorophenyl) Carbamate Upon Certain Physiological and Biochemical Changes of Irish Potatoes During Storage. | Zendy

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The Effect of Isopropyl N (3-Chlorophenyl) Carbamate Upon Certain Physiological and Biochemical Changes of Irish Potatoes During Storage.

Author(s) -

Robert Narcis Falgout

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.1074

Subject(s) - irish , isopropyl , carbamate , chemistry , food science , organic chemistry , philosophy , linguistics

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