Bacterial soft rot of irish potatoes as influenced by sublethal temperatures-Reference-Cited by-同舟云学术

Bacterial soft rot of irish potatoes as influenced by sublethal temperatures

Published:1946-03 Issue:3 Volume:23 Page:73-87
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Nielsen L. W.,Todd F. A.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02883586.pdf

Reference14 articles.

1. Appleman, Charles O. 1912. Changes in potatoes during storage. Md. Agr. Sta. Bull. 167.

2. Brooks, S. C. 1917. Methods of studying permeability of protoplasm to salts. Bot. Gaz. 64: 230–249.

3. Denny, F. E. and Norward C. Thornton. 1941. Potato varieties: Sugarforming characteristics of tubers in cold storage, and suitability for production of potato chips. Contrib. Boyce Thompson Inst. 12: 217–252.

4. —. 1942. The third year's results on storage of potato tubers in relation to sugar content and color of potato chips. Contrib. Boyce Thompson Inst. 12: 405–430.

5. Heinze, P. H. and A. E. Murneek. 1940. Comparative accuracy and efficiency in determination of carbohydrates in plant material. Mo. Agr. Exp. Sta., Res. Bull. 314.

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