Temperature and shelf-life studies with pre-peeled potatoes-Reference-Cited by-同舟云学术

Temperature and shelf-life studies with pre-peeled potatoes

Published:1957-12 Issue:12 Volume:34 Page:333-341
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Ceponis M. J.,Friedman B. A.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02855865.pdf

Reference10 articles.

1. Anderson, E. E., W. B. Esselen, and C. R. Fellers. 1954. Factors affecting the Quality of pre-peeled potatoes. Food Tech. 8: 569–573.

2. Garrott, W. N. 1955. The commercial potato peeling industry. U. S. Dept. Agr., Agr. Mktg. Serv., Res. Rpt. 105.

3. -, and A. E. Mercker. 1954. The commercial potato peeling industry. In, Abstracts of Papers, Sixth National Potato Utilization Conference, Ithaca, N. Y., Pp. 22–28.

4. Greig, W. S. 1954. Some factors affecting the quality of pre-peeled potatoes. In, Abstracts of Papers, Sixth National Potato Utilization Conference, Ithaca, N. Y., Pp. 29–30.

5. Harrington, W. O., P. C. Mayer, R. L. Olson, W. R. Mullins, and A. L. Potter, Jr. 1956. Observations on pre-peeling of potatoes. Food Tech. 10: 347–351.

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