Potato quality X. Post harvest treatment to prevent after cooking darkening
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02855053.pdf
Reference43 articles.
1. Ashby, S. F. 1905. A contribution to the study of factors affecting the quality and composition of potatoes. Jour. Agr. Sci. 1: 347.
2. Curl, A. L. and E. K. Nelson. 1940. The non-volatile acids of the potato. Amer. Potato Jour. 17: 328.
3. D.D.S.F. 1939. Beretning nr. IV om forsogs-arbejdet pa selskabets forsogsgard37.
4. Greig, W.S. and Ora Smith. 1955. Potato Quality IX. Use of sequestering agents in preventing after cooking darkening in pre-peeled potatoes. Amer. Potato Jour. 32: 1.
5. Guthrie, J. D. 1934. Metabolism of citric, sulphuric and nitric acid in the potato tuber. Contr. Boyce Thompson Inst. 6: 247.
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