Conditioning operations and quality improvement treatments in minimally processed yellow potato (Solanum phureja). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 8, n. 2, p. 134–138, 2010. DOI: 10.24054/limentech.v8i2.1524. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1524. Acesso em: 6 nov. 2025.