Problems involved in pretesting the tendency of potatoes to darken after cooking

• 1 December 1957
• journal article
• Published by Springer Nature in American Journal of Potato Research
• Vol. 34  (12) , 347-358
• https://doi.org/10.1007/bf02855867

Abstract

Keywords

• COLOR
• HARDNESS
• QUALITY
• COOKING
• GRAIN
• SCORES
• DARKENING
• SUSCEPTIBLE POTATOES