Tag Archives: cooking quality
Comparative analysis of the cooking quality of potato varieties under the conditions of Primorsky kray
UDC 635.21:631.527 https://doi.org/10.25630/PAV.2024.21.83.005 Kim I.V., Volkov D.I., Klykov A.G.
Posted in Potato growing
Tagged cooking quality, organoleptic properties, potato, variety
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