The effects of handling on chip color and sugar content of potato tubers

Author:

Sieczka Joseph B.,Maatta Constance

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Reference8 articles.

1. Burton, W.G. 1965. The sugar balance in some British potato varieties during storage. I. Preliminary observations. Eur Potato J 8:81–91.

2. Burton, W.G. 1966. The Potato. H. Veenmaw & Zonen. N V Holland, p. 198–231.

3. Davis, C.O. and O. Smith. 1965. Effect of transit and storage temperatures of potatoes on chip color. Am Potato J 42:7–14.

4. Ewing, E.E., A.H. Senesac and J.B. Sieczka. 1981. Effects of short periods of chilling and warming on potato sugar content and chipping quality. Am Potato J 58:633–647.

5. Horwitz, W. 1965. Official methods of analysis of the Association of Official Agricultural Chemists. Association of Official Agric Chemists. Washington, D.C. p. 485–498.

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