The lack of enzymic browning in the wild potato species Solanum hjertingii compared with commercial Solanum tuberosum varieties-Reference-Cited by-同舟云学术

The lack of enzymic browning in the wild potato species Solanum hjertingii compared with commercial Solanum tuberosum varieties

Published:1989-06 Issue:3 Volume:114 Page:579-586
ISSN:0003-4746
Container-title:Annals of Applied Biology
language:en
Short-container-title:Ann Applied Biology

Author:

GUBB I. R.,HUGHES J. C.,JACKSON M. T.,CALLOW J. A.

Publisher

Wiley

Subject

Agronomy and Crop Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1744-7348.1989.tb03373.x/fullpdf

Reference19 articles.

1. Effects of pH of dipping solutions on the quality of prepeeled potatoes

2. Anon. (1986 ). Chemical preservatives ,Food and Drugs Administration Code of Federal Regulations, Title 21, Part 182, Part 101.

3. H. Firbas (1961 ). Beitrag zur Selektion von im Rohzustand nichtdunkelnder Kartoffeln. Aus dem Max-Planck-Institut fur Zuchtungsforschung .90th Birthday von Metternich. Koln-Vogelsang.

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