Factors influencing the quality of ware potatoes. 1. The genotype
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02362167.pdf
Reference61 articles.
1. Baerug, R., 1962. Influence of different rates and intensities of light on solanine content and cooking quality of potatoes.Eur. Potato J. 5: 242–251.
2. Beale, W. L., H. Darrell & F. J. Stevenson, 1966. Potato chip colour reversion.Am. Potato J 43: 355–360.
3. Bleasdale, J. K. A. & R. Thompson, 1971. The suitability for canning of some potato varieties.Potato Res. 14: 49–60.
4. Burton, W. G., 1965. The sugar balance in some British potato varieties during storage. I. Preliminary observations.Eur. Potato J. 8: 80–91.
5. Burton, W. G., 1969. the sugar balance in some British potato varieties during storage. II. The effects of tuber age, previous storage temperature, and intermittent refrigeration upon low-temperature sweetening.Eur. Potato J. 12: 81–95.
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