INFLUENCE OF HIGH-TEMPERATURE EXPOSURE ON SUGAR CONTENT AND CHIPPING QUALITY OF POTATOES

被引：14

作者：

TIMM, H

YAMAGUCH.M

CLEGG, MD

BISHOP, JC

机构：

来源：

AMERICAN POTATO JOURNAL | 1968年 / 45卷 / 10期

关键词：

D O I：

10.1007/BF02849713

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：359 / &

共 12 条

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[2] BURTON W. G., 1965, EUROPE POTATO J, V8, P80, DOI 10.1007/BF02366984
[3] CLEGG M. D., 1962, American Potato Journal, V39, P212, DOI 10.1007/BF02900393
[4] GRIGG FN, 1962, 12 NATL POT UT C, P22
[5] HASSID Z, 1936, IND ENG CHEM ANAL, V8, P138
[6] KEHR AE, 1964, USDA267 HANDB ARS
[7] Nielsen L. W., 1946, ANIER POTATO JOUR, V23, P73, DOI 10.1007/BF02883586
[8] ROSE DH, 1949, USDA11 BIBL B
[9] PREDOMINANCE OF FRUCTOSE ACCUMULATION IN COLD-STORED IMMATURE POTATO TUBERS
SAMOTUS, B
SCHWIMMER, S
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (01) : 1 - &
[10] SCHWIMMER S, 1954, AGR FD CHEM, V2, P1284