Relation of potato compsition to potato size and blackening tendency
- 1 March 1969
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 46 (3) , 98-107
- https://doi.org/10.1007/bf02871449
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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- Studies on after-cooking blackening in potatoes IV. field experimentsPotato Research, 1967
- After‐Cooking Discoloration of Potatoes Role of the Organic AcidsJournal of Food Science, 1964
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- 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
- After‐cooking blackening in potatoes. I.—Introduction and analytical methodsJournal of the Science of Food and Agriculture, 1962
- Potato Acids, Identification and Determination of the Major Acids of the White PotatoJournal of Agricultural and Food Chemistry, 1962
- AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTSJournal of Food Science, 1957