Cite
HARVARD Citation
Robertson, T. et al. (n.d.). Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia. Current developments in nutrition. p. 654. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Robertson, T. et al. (n.d.). Comparison of the Effects of Freshly Cooked or Reheated Mashed Potato, Prepared with Different Solid Fat Spreads, on Postprandial Glycemia. Current developments in nutrition. p. 654. [Online].