The relation of physical properties and chemical composition to mealiness in the potato. I. Physical properties
- 1 September 1957
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 34 (9) , 245-253
- https://doi.org/10.1007/bf02855191
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The influence of variety and data of planting on the relative cooking quality of potatoes graded according to specific gravityAmerican Journal of Potato Research, 1953
- The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methodsAmerican Journal of Potato Research, 1952
- Cooking-quality preferences for potatoesAmerican Journal of Potato Research, 1940
- Variations in cooking quality of potatoes as influenced by varietiesAmerican Journal of Potato Research, 1939