Variations in cooking quality of potatoes as influenced by varieties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02893325.pdf
Reference8 articles.
1. Bewell, E. R. 1937. Determination of cooking quality of potatoes, Amer. Potato Jour. 14: 235–242.
2. Cobb, J. S. 1935. A study of culinary quality in white potatoes, Amer. Potato Jour. 12: 335–346.
3. Haddock, J. L. 1938. Potato variety tests. Jour. of New Hampshire Horticultural Society 2: 142–147.
4. Hardenburg, E. V. 1933. Some false notions about potato varieties, Amer. Potato Jour. 10: 201–204.
5. Rinear, E. H. 1931. Consumer preference for potatoes, New Hamp. Agr. Exp. Sta. Circ. 37.
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