Feedipedia
Animal feed resources information system
Feedipedia
Feedipedia

Sponsored by

Adisseo

Automatic translation

Did you find the information you were looking for? Is it valuable to you? Feedipedia is encountering funding shortage. We need your help to keep providing reference-based feeding recommendations for your animals.
Would you consider donating? If yes, please click on the button Donate.
Any amount is the welcome. Even one cent is helpful to us!

Lachman et al., 2013. Food Chem., 138 (2-3): 1189-1197

Document reference 
Lachman, J.; Hamouz, K.; Musilová, J.; Hejtmánková, K.; Kotíková, Z.; Pazderů, K.; Domkářová, J.; Pivec, V.; Cimr, J., 2013. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh. Food Chem., 138 (2-3): 1189-1197
Web 
https://doi.org/10.1016/j.foodchem.2012.11.114
Citation key 
Lachman et al., 2013
Datasheets 
Potato (Solanum tuberosum) tubers