French fry quality related to specific gravity and solids content variation among potato strips within the same tuber
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02855128.pdf
Reference20 articles.
1. Cobb, J. S. 1952. Potato quality associated with variety and maturity. Pa. Agr. Expt. Sta. Ann. Rpt. 64 (Science for the Farmer) Sup. 3 to Bul. 540: 9–10.
2. Dunn, L. E. and R. E. Nylund. 1945. The influence of fertilizers on the specific gravity of potatoes grown in Minnesota. Amer. Potato J. 22: 275–288.
3. Greig, S. and O. Smith. 1951. Grading potatoes for mealiness and its effect on retail sales. Amer. Potato J. 28: 499–520.
4. Johnson, F. B., E. Kenkars and A. C. Nunes. 1970. Starch and dry matter content of Netted Gem in relation to French fry texture. Amer. Potato J. 47: 87–93.
5. Kehr, A. E., R. V. Akeley and G. V. C. Houghland. 1964. Commercial potato production. Agr. Handbook No. 267. U.S.D.A.
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