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 Falgout

Publication year - 1965

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.1074

Subject(s) - flavor , carbamate , chemistry , respiration , sugar , food science , horticulture , botany , biology , biochemistry

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