After-cooking blackening in potatoes. II.—Core experiments
- 1 April 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (4) , 229-236
- https://doi.org/10.1002/jsfa.2740130404
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- After‐cooking blackening in potatoes. I.—Introduction and analytical methodsJournal of the Science of Food and Agriculture, 1962
- AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTSJournal of Food Science, 1957
- Mineral nutrition in relation to the biochemistry and physiology of potatoesPlant and Soil, 1949
- Experimental evidence that the stem-end blackening pigment of potatoes is a compound of ironBiochemical Journal, 1948
- The effect of pH on stem-end blackening of potatoBiochemical Journal, 1945
- Blackening of Potato Tubers on BoilingNature, 1941