Variations in cooking quality of potatoes as influenced by fertilizers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02862617.pdf
Reference16 articles.
1. Allen. 1923. Estimation of starch, commercial organic analysis, fifth edition, 1: 527–540.
2. Ashby, S. F. 1905. A contribution to the study of factors affecting the quality and composition of potatoes, Jour. Agr. Sci. 1: 347–357.
3. Bewell, E. R. 1937. Determination of cooking quality of potatoes, Amer. Potato Jour. 14: 235–242.
4. Butler, O. Morrison, F. B. and Boll, F. E. 1913. Studies on the factors affecting the culinary qualities of potatoes, Jour. Amer. Soc. Agr. 5:1–33.
5. Cobb, J. S. 1935. A study of culinary quality in white potatoes, Amer. Potato Jour. 12: 335–347.
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1. Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes;American Potato Journal;1978-05
2. Potato chip color, specific gravity and fertilization of potatoes with N−P−K;American Potato Journal;1972-02
3. The effect of nitrogen, phosphorus and potassium on the specific gravity, ascorbic acid content and chipping quality of potato tubers;American Potato Journal;1964-06
4. The relationship of aphid abundance on potato plants to the specific gravity of the tubers;American Potato Journal;1962-01
5. The influence of irrigation regime on yield and quality of potato tubers and nutritional status of plants;American Potato Journal;1961-12
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