Potato quality XX: After-Cooking darkening in potatoes as related to the distribution of radioiron
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02851307.pdf
Reference20 articles.
1. Armstrong, G. G. 1963. Blackening in cooked potatoes. Amer. Potato J. 40: 371–372.
2. Ashby, S. F. 1905. A contribution to the study of factors affecting the quality and composition of potatoes. J. Agr. Sci. 1: 347–357.
3. Bate-Smith, E. C., J. C. Hughes and T. Swain. 1958. After-cooking discoloration in potatoes. Chem. and Indus. 21: 627–628.
4. Hughes, J. C., J. E. Ayers and T. Swain. 1962. After-cooking blackening in potatoes. I. Introduction and analytical methods. J. Sci. Food Agr. 13: 224–229.
5. Hughes, J. C. and T. Swain. 1962. After-cooking blackening in potatoes. II. Core experiments. J. Sci. Food Agr. 13: 229–236.
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