POTATO EXTRACTIVES AND SLOUGHING OF POTATO TISSUE

被引：8

作者：

CUNNINGH.HH

ZAEHRING.MV

LETOURNE.DJ

机构：

来源：

AMERICAN POTATO JOURNAL | 1967年 / 44卷 / 11期

关键词：

D O I：

10.1007/BF02862534

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：393 / &

共 12 条

[1]

CUNNINGHAM H. H., 1966, American Potato Journal, V43, P10, DOI 10.1007/BF02860963

DAVIS, WC ;

LETOURNE.D .

AMERICAN POTATO JOURNAL, 1967, 44 (10) :355-&

[3]

DAVIS WC, 1964, THESIS U IDAHO

[4]

HEINZE PH, 1955, 1106 US DEP AGR TECH

[5] AFTER-COOKING DISCOLORATION OF POTATOES ROLE OF ORGANIC ACIDS [J].

HEISLER, EG ;

PORTER, WL ;

WOODWARD, CF ;

SICILIANO, J .

[6]

HEISLER EG, 1962, FOOD TECHNOL-CHICAGO, V16, P120

[7]

LETOURNEAU D, 1962, FOOD TECHNOL-CHICAGO, V16, P135

[8]

PORTER W. L., 1965, Potato Handbook, V10, P5

[9]

REEVE RM, 1954, FOOD RES, V19, P323

[10] ROLE OF PHYTIN IN TEXTURE OF COOKED POTATOES [J].

WAGER, HG .