A study of culinary quality in white potatoes-Reference-Cited by-同舟云学术

A study of culinary quality in white potatoes

Published:1935-12 Issue:12 Volume:12 Page:335-346
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Cobb J. S.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02879180.pdf

Reference23 articles.

1. East, E. M. 1908. A study of the factors influencing the improvement of the potato. 111. Agr. Exp. Sta. Bul. 127: 375–456.

2. Gavin, W. 1934. Quality in potatoes. Farmer and Stock-Breeder and Agricultural Gazette, London. Farmer and Stock-Breeder 48: 980. Apr. 23, No. 2324.

3. Coudon, H.,Bussard, L. 1897. Recherches sur la pomme de terre alimentaire. Amn. Sci. Agron. 2 ser. 3: 250–291.

4. Langworthy, C. F. 1915. Potatoes and other root crops as food. Farmers’ Bul. 295, U. S. Dept. of Agr.

5. Goldthwaite, N. E. 1925. Potatoes from the housekeeper’s standpoint. Col. Agr. Exp. Sta. Bul. 297, Oct.

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