Some aspects of the mineral composition of potato tubers in relation to blackening after cooking
- 1 August 1939
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 16 (8) , 199-203
- https://doi.org/10.1007/bf02861132
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILINGPlant Physiology, 1939
- The composition of tubers of sprayed and unsprayed potato plants in relation to cooking qualityAmerican Journal of Potato Research, 1937
- The problem of causes of blackening in cooked potatoesAmerican Journal of Potato Research, 1936
- The determination of small amounts of boron by means of quinalizarinThe Analyst, 1935
- A study of the hydrogen ion concentration of the potato tuberBiochemical Journal, 1931