Cooking quality of the potato as measured by specific gravity-Reference-Cited by-同舟云学术

Cooking quality of the potato as measured by specific gravity

Published:1940-02 Issue:2 Volume:17 Page:38-45
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Clark C. F.,Lombard P. M.,Whiteman Elizabeth Fuller

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02879240.pdf

Reference4 articles.

1. Gilmore, John. 1905. A study of quality in potatoes. Present estimates of quality. Cornell Univ. Agr. Exp. Sta. Bull. 230.

2. Goldthwaite, N. E. 1925. Variations in the composition of Colorado potatoes. Colo. Agr. Exp. Sta. Bull. 296.

3. Johnson, T. and Boyle, C. 1919. Observations on the industrial and nutritive value of the potato in Ireland. Dept. Agr. and Tech. Instr. Ireland Jour. 19: 416–429.

4. Stevenson, F. J. 1938. Starch content in potatoes. Amer. Potato Jour. 15: 356–357.

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