After-cooking blackening in potatoes. I.—Introduction and analytical methods-Reference-Cited by-同舟云学术

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After-cooking blackening in potatoes. I.—Introduction and analytical methods

Published:1962-04 Issue:4 Volume:13 Page:224-229
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hughes J. C.,Ayers J. E.,Swain T.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference20 articles.

1. ‘Studier over Kartoflens mørkfavning efter Kogning’, 1949, 1–152 (Copenhagen: Jul. Gjellerups Forlag)

2. U. S. Dep. Agric., Agric. Res. Serv., 1955, ARS-73-7

3. Potato quality X. Post harvest treatment to prevent after cooking darkening

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