Some factors influencing shear force determinations of Norgold Russet and Russet Burbank potatoes-Reference-Cited by-同舟云学术

Some factors influencing shear force determinations of Norgold Russet and Russet Burbank potatoes

Published:1974-03 Issue:3 Volume:51 Page:90-98
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Iritani W. M.,Weller Larry

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02852017.pdf

Reference17 articles.

1. Bettelheim, F. and C. Sterling. 1955. Factors associated with potato texture, specific gravity and starch. Food Research. 21: 71–78.

2. Cunningham, H. H., M. V. Zaehringer and D. Le Tourneau. 1967. Potato extractives and the sloughing of potato tissue. Amer. Potato J. 44: 393–401.

3. Fortini, B. and John H. Hogan. 1966. Shear tests as a measure of mealiness of potatoes. Maine Farm Research. Vol. 14: p. 14.

4. Hartman, J. V. and F. M. Isenberg. 1962. New applications of the shear press in measuring texture in vegetables and vegetable products. Proc. Amer. Soc. Hort. Sci. 82: 465.

5. Iritani, W. M., E. Todd and L. Weller. 1971. Shear press determinations of the raw product as a possible tool for quality measurement of potatoes. Amer. Potato J. 48: 359–365.

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