Author:
Murphy Elizabeth F.,True Ruth H.,Hogan J. M.,Murphy H. J.
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Reference11 articles.
1. Barrios, Earl P., D. W. Newsom and J. C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes. II. Physical characters. Amer. Potato J. 40: 200–208.
2. Bliss, C. I. 1960. Some statistical aspects of preference and related tests. Applied Statistics IX (1): 8–19.
3. Bomer, A. and H. Mattis. 1924. Der Solanigehalt der Kartoffeln. Z. Unters, Nahr. u. Genussmittel 45: 288–291.
4. Burr, Horace K. 1966. Compounds contributing to flavor of potatoes and potato products. Campbell Inst. for Agri. Res., Proceedings Plant Sci. Symposium 1966. pp. 83–97.
5. Kirkpatrick, Mary E., Beatrice M. Mountjoy, Linda C. Albright and P. H. Heinze. 1951. Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes. U.S.D.A. Circular No. 872. 22 pp.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Potato flavor;Food Reviews International;1994-02