AFTER-COOKING BLACKENING IN POTATOES .2. CORE EXPERIMENTS

[1] GUTHRIE JOHN D., 1934, CONTR BOYCE THOMPSON INST, V6, P247

[2] AFTER-COOKING BLACKENING IN POTATOES .1. INTRODUCTION AND ANALYTICAL METHODS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (04) : 224 - &

[3] HUNTER ANN S., 1957, FOOD RES, V22, P648

[4] JUUL F, 1945, STUDIER OVER KARTOFL, P1

[5] MOULDER EG, 1949, PLANT SOIL, V2, P59

[6] ROBINSON V, 1941, NATURE, V142, P777

[7] SMALL J, 1929, PROTOPLASM MONOGR BE, V2, P265

[8] THE EFFECT OF PH ON STEM-END BLACKENING OF POTATO [J]. BIOCHEMICAL JOURNAL, 1945, 39 (05) : 482 - 485

[9] EXPERIMENTAL EVIDENCE THAT THE STEM-END BLACKENING PIGMENT OF POTATOES IS A COMPOUND OF IRON [J]. BIOCHEMICAL JOURNAL, 1948, 43 (02) : 318 - 320

[1] GUTHRIE JOHN D., 1934, CONTR BOYCE THOMPSON INST, V6, P247

[2] AFTER-COOKING BLACKENING IN POTATOES .1. INTRODUCTION AND ANALYTICAL METHODS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1962, 13 (04) : 224 - &

[3] HUNTER ANN S., 1957, FOOD RES, V22, P648

[4] JUUL F, 1945, STUDIER OVER KARTOFL, P1

[5] MOULDER EG, 1949, PLANT SOIL, V2, P59

[6] ROBINSON V, 1941, NATURE, V142, P777

[7] SMALL J, 1929, PROTOPLASM MONOGR BE, V2, P265

[8] THE EFFECT OF PH ON STEM-END BLACKENING OF POTATO [J]. BIOCHEMICAL JOURNAL, 1945, 39 (05) : 482 - 485

[9] EXPERIMENTAL EVIDENCE THAT THE STEM-END BLACKENING PIGMENT OF POTATOES IS A COMPOUND OF IRON [J]. BIOCHEMICAL JOURNAL, 1948, 43 (02) : 318 - 320