Rodríguez-Sosa, E. J., Parsi-Ros, O., & González, M. A. (1980). Canning of Yams: Absorption and Removal of Sulfur Dioxide During Processing. The Journal of Agriculture of the University of Puerto Rico, 64(1), 37–42. https://doi.org/10.46429/jaupr.v64i1.10246