The effect of Imidan on the flavor of riced baked potatoes
Tóm tắt
Samples of Irish potato (Solanum tuberosum) from untreated and Imidan 50-WP—treated plots (four applications, 2.24 kg 50-WP/ha) were evaluated for flavor by a sensory panel of 16 judges. Although the sample means were statistically different (P = 0.05), no off-flavor was associated with the Imidan-treated baked potatoes.
Tài liệu tham khảo
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