Selection for freedom from after cooking darkening in a potato breeding program
- 1 June 1966
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 43 (6) , 207-215
- https://doi.org/10.1007/bf02860975
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Discoloration of potatoes after cooking as related to their compositionAmerican Journal of Potato Research, 1947
- The effect of pH on stem-end blackening of potatoBiochemical Journal, 1945
- Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoesAmerican Journal of Potato Research, 1942
- Potato quality IV relation of variety and environmental condition to partial composition and cooking qualityAmerican Journal of Potato Research, 1941
- Potato quality. I. relation of fertilizers and rotation systems to specific gravity and cooking qualityAmerican Journal of Potato Research, 1940
- The problem of causes of blackening in cooked potatoesAmerican Journal of Potato Research, 1936