Sensory and cooking quality of individually film wrapped potatoes-Reference-Cited by-同舟云学术

Sensory and cooking quality of individually film wrapped potatoes

Published:1992-04 Issue:4 Volume:69 Page:275-286
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Shetty Kiran K.,Dwelle Robert B.,Fellman John K.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02853881.pdf

Reference19 articles.

1. Ben-Yehoshua, S. 1985. Individual seal packaging of fruits and vegetables in plastic films-A new postharvest technique. HortScience 20: 32.

2. Bohler, G., Escher, F. and Solms, J. 1986. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation. Lebensm-Wiss. U.-Technol 19: 338.

3. Cunningham, H.H. and Zaehringer, M.V. 1970. Measurement of color in potatoes. Am Potato J 47: 195.

4. Cunningham, H.H., Zaehringer, M.V. and Sparks, W.C. 1971. Storage temperature for maintenance of internal quality in Idaho Russet Burbank Potatoes. Am Potato J 48: 320–328.

5. Dumelin, E. and Solms, J. 1976. The formation of 5′-nucleotides during cooking of potatoes. Potato Res 19: 215.

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