Leaching of solutes and sloughing of potato tuber tissue-Reference-Cited by-同舟云学术

Leaching of solutes and sloughing of potato tuber tissue

Published:1973-02 Issue:2 Volume:50 Page:35-41
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Davis W. C.,Le Tourneau D. J.,Zaehringer Mary V.,Cunningham Helen H.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02855366.pdf

Reference28 articles.

1. Association of Official Agricultural Chemists. 1955. Official Methods of Analysis. 8th ed. Association of Official Agricultural Chemists. Washington, D. C.

2. Bartolome, Linda G. and J. E. Hoff. 1972. Firming of potatoes: Biochemical effects of preheating. J. Agr. Food Chem. 20: 266–270.

3. Bretzloff, C. W. 1971. Calcium and magnesium distribution in potato tubers. Amer. Potato J. 48: 97–104.

4. Cunningham, Helen H., Mary V. Zaehringer, and D. J. Le Tourneau. 1967. Potato extractives and the sloughing of potato tissue. Amer. Potato J. 44: 393–401.

5. Davis, W. C. and D. Le Tourneau. 1967. Effect of salts on sloughing of potato slices previously soaked in distilled water. Amer. Potato J. 44: 355–362.

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