KAUNDAL, B.; SHARMA, . V. .; SINGH , S. .; SINGH, B. .; KUMAR, M. Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling. Food Science and Engineering, [S. l.], v. 3, n. 1, p. 56–68, 2022. DOI: 10.37256/fse.3120221173. Disponível em: https://ojs.wiserpub.com/index.php/FSE/article/view/1173. Acesso em: 23 dec. 2024.