The influence of variety and data of planting on the relative cooking quality of potatoes graded according to specific gravity
- 1 May 1953
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 30 (5), 107-118
- https://doi.org/10.1007/bf02859904
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methodsAmerican Journal of Potato Research, 1952
- Changes in specific gravity, starch content, and sloughing of potatoes during storageAmerican Journal of Potato Research, 1951
- Grading potatoes for mealiness and its effect on retail salesAmerican Journal of Potato Research, 1951
- Cooking-quality preferences for potatoesAmerican Journal of Potato Research, 1940
- Cooking quality of the potato as measured by specific gravityAmerican Journal of Potato Research, 1940
- Variations in cooking quality of potatoes as influenced by varietiesAmerican Journal of Potato Research, 1939
- The determination of the cooking quality of potatoesAmerican Journal of Potato Research, 1937