The apparent effect of the latitude of the place of cultivation upon the sugar content of potatoes grown in Great Britain-Reference-Cited by-同舟云学术

The apparent effect of the latitude of the place of cultivation upon the sugar content of potatoes grown in Great Britain

Published:1970-12 Issue:4 Volume:13 Page:269-283
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Burton W. G.,Wilson A. R.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02358273.pdf

Reference7 articles.

1. Denny, F. E. & Thornton, N. C., 1940. Factors for color in the production of potato chips.Contr. Boyce Thompson Inst. Pl. Res. 11: 291–303.

2. Denny, F. E. & Thornton, N. C., 1941. Carbon dioxide prevents the rapid increase in the reducing sugar content of potato tubers stored at low temperatures.Contr. Boyce Thompson Inst. Pl. Res. 12: 79–84.

3. Denny, F. E. & Thornton, N. C., 1942. The third year's results on storage of potato tubers in relation to sugar content and color of potato chips.Contr. Boyce Thompson Inst. Res. 12: 405–429.

4. Smith, O., 1955. Research, the tool of progress for the potato chip industryProc. Prod. Tech. Div. Meet. Natn. Potato Chip Inst. 1955: 2–5.

5. Smith, O., 1956. Progress in research.Proc. Prod. Tech. Div. Meet. Natn. Potato Chip Inst. 1956: 2–5.

Cited by 28 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. References;Fruit and Vegetables;2014-11-28

2. Model-Based Evaluation of Maturity Type of Potato Using a Diverse Set of Standard Cultivars and a Segregating Diploid Population;Potato Research;2013-06

3. Metabolic Control of Low-Temperature Sweetening in Potato Tubers during Postharvest Storage;Horticultural Reviews;2010-08-04

4. Effect of temperature on lipid-derived volatile compounds in boiled potato during storage;Journal of the Science of Food and Agriculture;2009-04

5. Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato;Journal of Agricultural and Food Chemistry;2002-08-24