Relation of potato size to after-cooking blackening tendency
- 1 March 1969
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 46 (3) , 91-97
- https://doi.org/10.1007/bf02871448
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- After‐Cooking Discoloration of Potatoes Role of the Organic AcidsJournal of Food Science, 1964
- Some observations on after cooking blackening of the Irish potatoAmerican Journal of Potato Research, 1964
- After‐Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of TissueaJournal of Food Science, 1963
- After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experimentsJournal of the Science of Food and Agriculture, 1962
- After-cooking blackening in potatoes. II.—Core experimentsJournal of the Science of Food and Agriculture, 1962
- The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoesAmerican Journal of Potato Research, 1961
- EFFECT OF COMPLEXING and CHELATING AGENTS ON THE AFTER‐COOKING DISCOLORATION OF POTATOES and UPON THE IRON and PHENOLIC CONTENT OF THE JUICEaJournal of Food Science, 1958
- AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTSJournal of Food Science, 1957