Measurement of color in potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02872298.pdf
Reference6 articles.
1. Bockian, A. H. and R. W. Hirzel. 1958. A method of evaluating modifications in sample presentation. Food Technol. 12: 49–52.
2. Little, Angela C. 1964. Color measurement of translucent food samples. J. of Food Sci. 29: 782–789.
3. Longree, Karla. 1952. Factors affecting the determination of surface color of peeled potatoes. Amer. Potato J. 29: 273–278.
4. Mackey, Andrea and Joy Stockman. 1958. Cooking quality of Oregon-grown Russet potatoes. Amer. Potato J. 35: 395–407.
5. Mackinney, G. and Angela C. Little. 1962. Color of Foods. Avi Publishing Co. Inc. Westport, Connecticut.
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1. Sensory and cooking quality of individually film wrapped potatoes;American Potato Journal;1992-04
2. Internal quality of Russet Burbank potatoes following chilling;American Potato Journal;1976-05
3. Methoden der Qualitätsbeurteilung bei Kartoffeln für den menschlichen Konsum;Potato Research;1974-12
4. Quality of baked potatoes as influenced by baking and holding methods;American Potato Journal;1972-07
5. Storage temperature for maintenance of internal quality in Idaho Russet Burbank potatoes;American Potato Journal;1971-09
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