Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections-Reference-Cited by-同舟云学术

Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

Published:1987-05 Issue:3 Volume:52 Page:639-645
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

COFFIN R.H.,YADA R.Y.,PARKIN K.L.,GRODZINSKI B.,STANLEY D.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06692.x/fullpdf

Reference25 articles.

1. The sugar balance in some British potato varieties during storage: The effects of tuber age, previous storage temperature, and intermittant refrigeration upon low temperature sweetening;Burton;Eur. Potato J.,1969

2. Sucrose content of tubers and discoloration of chips from early harvested potatoes;Clegg;Am. Pot. J.,1962

3. Potato varieties: sugar forming characteristics of tubers in cold storage and suitability for production of potato chips;Denny;Contrib. Boyce Thompson Inst.,1941

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