QUALITY OF POTATOES IN RELATION TO SOIL AND SEASON .2. THE COLOUR OF THE COOKED POTATO

被引：5

作者：

WAGER, HG

机构：

来源：

关键词：

D O I：

10.1017/S0021859600012107

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：214 / 221

页数：8

共 19 条

[1]

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[2]

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[3]

COWIE GS, 1942, ANN APPL BIOL, V29, P333

[4]

FINDLAY WM, 1928, SCOT J AGR, V11, P339

[5]

NASH L. B., 1941, AMER POTATO JOUR, V18, P91, DOI 10.1007/BF02885759

[6]

PARKER WH, 1934, J NAT I AGR BOT, V3, P408

[7]

POLLARD A., 1944, Annual Report Long Ashton Agricultural Horticultural Research Station, P184

[8]

Rieman GH, 1944, J AGRIC RES, V69, P0021

[9]

ROBERTSON JN, 1931, BIOCHEM J, V25, P763

[10]

SMITH ORA, 1940, AMER POTATO JOUR, V17, P163, DOI 10.1007/BF02892034