Yield, specific gravity, and starch content of tubers in a potato breeding program
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02897154.pdf
Reference2 articles.
1. Clark, C. F., Lombard, P. M., and Whiteman, Elizabeth Fuller. 1940. Cooking quality of the potato as measured by specific gravity. Amer. Potato Jour. 17: 38–45.
2. Haddock, J. gnL., and Blood, P. T. 1939. Variations in cooking quality of potatoes as influenced by varieties. Amer. Potato Jour. 16: 126–133.
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