Author:
Cunningham Helen H.,Zaehringer Mary V.,Le Tourneau Duane J.
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Reference12 articles.
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2. Davis, W. C. 1964. A study of sloughing in the potato tuber. Ph. D. thesis. University of Idaho.
3. Davis, W. C. and D. Le Tourneau. 1967. The effect of various salts on sloughing of potato tuber slices previously soaked in distilled water. Amer. Potato J. 44: 355–362.
4. Heinze, P. H., Mary E. Kirkpatrick and Elsie F. Dochterman. 1955. Cooking quality and compositional factors of potatoes of different varieties from several commercial locations. U. S. Dept. Agr. Tech. Bull. 1106.
5. Heisler, E. G., J. Siciliano and R. H. Treadway. 1962. After-cooking discoloration of potatoes. Potassium content of juice in relation to blackening tendency of tissue. Food Technol. 16 (6): 120–124.
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