The characteristics of certain varieties of potato with special reference to their suitability for drying
- 1 May 1944
- journal article
- research article
- Published by Wiley in Annals of Applied Biology
- Vol. 31 (2) , 89-96
- https://doi.org/10.1111/j.1744-7348.1944.tb06216.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- 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
- Cooking quality of the potato as measured by specific gravityAmerican Journal of Potato Research, 1940
- The problem of causes of blackening in cooked potatoesAmerican Journal of Potato Research, 1936
- A study of culinary quality in white potatoesAmerican Journal of Potato Research, 1935
- XI.—Studies in the Physiology of the Virus Diseases of the Potato: a Comparison of the Carbohydrate Metabolism of Normal with that of Leaf-roll PotatoesTransactions of the Royal Society of Edinburgh, 1933