Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes

Kirkpatrick, Mary E.

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Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes

Author:: Kirkpatrick, Mary E.
Year:: 1951
Subject:: Potatoes and Quality
Format:: 1 online resource (22 pages : illustrations)
Language:: English
Publisher:: U.S. Dept. of Agriculture
Series:: Circular (United States. Dept. of Agriculture) ; no. 872
Collection:: Historical Dietary Guidance Digital Collection
Permanent URL:: http://handle.nal.usda.gov/10113/CAT87217342

NALDC

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Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes