Karuri, E.G.; Ojijo, N.K.O (Dept. of Food Sci. and Tech, UoNCoffee Research Foundation, 1995)
Four sun-cured lots of sweet potato (cv KSP20) roots were stored under different conditions in the laboratory. One lot was stored in environmental cabinets operated at five temperature levels of 5, 10, 15, 20, arid 29°C.The ...
