Potato chip color ratings of advanced selections from the Maine potato breeding program
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02875357.pdf
Reference20 articles.
1. Burton, W.G. 1965. The sugar balance in some British potato varieties during storage. Eur Potato J 8:80–91.
2. Davis, C.O. and O. Smith. 1965. Effect of transit and storage temperatures of potatoes on chip color. Am Potato J 42:7–14.
3. Denny, F.E. and N.C. Thornton. 1941. Potato varieties: sugar forming characteristics of tubers in cold storage and suitability for production of potato chips. Contrib Boyce Thompson Inst 12:217–252.
4. Gould, W.A., B. Hair and A. Baroudi. 1979. Evaluation of potato cultivars before and after storage regimes for chipping. Am Potato J 56(3): 133–144.
5. Habib, A.T. and H.D. Brown. 1956. Factors influencing the color of potato chips. Food Technol 10:332–336.
Cited by 2 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. An investigation of the level of reducing sugars in diploid potatoes before and after cold storage;Potato Research;1995-12
2. The Use of Multivariate Analyses to Eliminate Redundant Variables when Evaluating Potatoes for Chip Quality;Plant Breeding;1989-09
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