Processing quality comparisons in potatoes stored under refrigerated and non-refrigerated conditions-Reference-Cited by-同舟云学术

Processing quality comparisons in potatoes stored under refrigerated and non-refrigerated conditions

Published:2014-06 Issue:2 Volume:19 Page:149-155
ISSN:0019-5502
Container-title:Indian Journal of Plant Physiology
language:en
Short-container-title:Ind J Plant Physiol.

Author:

Mehta Ashiv,Singh B.,Ezekiel R.,Minhas J. S.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/s40502-014-0089-4.pdf

Reference24 articles.

1. Brierley, E. R., Philip, L., Bonner, R., & Cobb, A. H. (1996). Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage. Journal of the Science of Food and Agriculture, 70, 512–526.

2. Dogras, C., Simos, A., & Promakelis, C. (1991). Sugar content and dry matter in potatoes stored under fluctuating temperatures in non refrigerated stores in Greece. Potato Research, 34, 389–396.

3. Ezekiel, R., Mehta, A., Kumar, D., & Das, M. (2003a). Potato storage. In S. M. P. Khurana, J. S. Minhas, & S. K. Pandey (Eds.), The potato production and utilization in sub-tropics (pp. 323–335). New Delhi: Mehta Publishers.

4. Ezekiel, R., Singh, B., & Kumar, D. (2003b). A reference chart for potato chip colour for use in India. Journal of the Indian Potato Association, 30, 259–265.

5. Gomez, K. A., & Gomez, A. A. (1984). Statistical procedures for agricultural research. New York (USA): Wiley.

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