MAFF Validated Methods for the Analysis of Foodstuffs No. V11 — Loss of Mass on Drying of Quick Frozen French Fried Potatoes
Citation
MAFF Validated Methods for the Analysis of Foodstuffs No. V11 — Loss of Mass on Drying of Quick Frozen French Fried Potatoes. J. Assoc. Publ. Analysts., 1992, 28, 95-98.
