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The Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature


Author:
Wright, R. C. (Robert Claude)
Source:
USDA
Year:
0000
Subject:
Potatoes, Storage, and Research
Format:
20 p. : ill. ; 23 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture
Series:
Technical bulletin (United States. Dept. of Agriculture) ; no. 507
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT86200502