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French-frying quality of potatoes : as influenced by cooking methods, storage conditions, and specific gravity of tubers


Author:
Kirkpatrick, Mary E., United States, and Department of Agriculture
Source:
USDA
Year:
0000
Subject:
Cooking (Potatoes), Potatoes, and Analysis
Format:
46 p. : ill., chart ; 23 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture
Series:
Technical bulletin (United States. Dept. of Agriculture) ; no. 1142
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT87201241