Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Reference8 articles.
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3. Hotchkiss, Alida, Marion Wood and Paul Findlen. 1940. Cooking quality preferences for potatoes. Amer. Potato Jour. 17: 253–261.
4. Kerr, Ralph W., Ed., Chemistry and Industry of Starch. Academic Press Inc. Publ. New York, 1950.
5. Kirkpatrick, Mary E., Beatrice M. Mountjoy, Linda C. Albright and P. H. Henize. 1951. Cooking quality, specific gravity and reducing sugar content of early crops potatoes. U.S.D.A. Circ. No. 872.
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