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Observations on the lipid constituents of white potatoes |
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| Authors: | M. E. Highlands J. J. Licciardello S. F. Herb |
| Affiliation: | 1. University of Maine, Orono, Me. 2. Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass. 3. Eastern Utilization Research Branch, Agricultural Research Service, United States Department of Agriculture, 18, Philadelphia, Pa. |
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