Some observations on after cooking blackening of the Irish potato
- 1 February 1964
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 41 (2) , 39-45
- https://doi.org/10.1007/bf02863543
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTSJournal of Food Science, 1957
- A STUDY OF BLACKENING AND FLUORESCENCE IN POTATOESa,bJournal of Food Science, 1951
- Quality of potatoes in relation to soil and season; III. Time of lifting and the colour of the cooked potatoThe Journal of Agricultural Science, 1947
- Partial Characterization of a Compound Involved in the Blackening of White Potatoes1Journal of the American Chemical Society, 1947
- Blackening of Potato Tubers on BoilingNature, 1941
- The problem of causes of blackening in cooked potatoesAmerican Journal of Potato Research, 1936
- The blackening of potatoes after cookingBiochemical Journal, 1931