Blackening of Potato Tubers on Boiling
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/147777b0.pdf
Reference2 articles.
1. Biochem. J., 25, 773 (1931).
2. J. Agric. Res., 57, 453 (1938).
Cited by 12 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. Potato quality XX: After-Cooking darkening in potatoes as related to the distribution of radioiron;American Potato Journal;1965-02
2. Some observations on after cooking blackening of the Irish potato;American Potato Journal;1964-02
3. Potato quality XVIII : The distribution of radioiron in the potato tuber and its significance in after-cooking darkening;American Potato Journal;1963-12
4. After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue;Journal of Food Science;1963-07
5. After-cooking blackening in potatoes. II.—Core experiments;Journal of the Science of Food and Agriculture;1962-04
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