Influence of Variety on Yield of Potatoes Prepared for Cooking
- 1 March 1952
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 28 (3) , 231-234
- https://doi.org/10.1016/s0002-8223(21)31197-x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Factors contributing to the utility as food of five grades of Michigan potatoesAmerican Journal of Potato Research, 1950
- Peeling economy as affected or influenced by size and grade of Triumph potatoesAmerican Journal of Potato Research, 1950
- Potato storage and quality of French fries I. KatahdinAmerican Journal of Potato Research, 1949
- Food Waste in Relation to Weight “As Purchased” vs. “Edible Portion”1Journal of the American Dietetic Association, 1947
- Paring waste of maine potatoesAmerican Journal of Potato Research, 1931