Literature cited
Ashkins, Violet, and R. L. Zwemer. 1938. Potassium in the diet. Jour. Amer. Dietetic Assoc. 14: 183–187.
Baltimore, Mark A. 1037. Potato mealiness and changes in softness on cooking. Food research. 2: 377–383.
Baltimore, Mark A. 1938. The sloughing of potatoes. Amer. Potato Jour. 15: 170–172.
Beazell, J. M., C. R. Schmidt and A. C. Ivy. 1939. The digestibility of raw potato starch in man. Jour. Nutrition 17: 77–83.
Bewell, E. R. 1937. The determination of the cooking quality of potatoes. Amer. Potato Jour. 14: 235–242.
Bilham, P., A. E. Maunsell, and L. H. Lampitt. 1937. A photometric method for the determination of the color of cooked potatoes. Jour. Soc. Chem. Indus. Trans. 56: 165T-168T.
Blagoveschenskii, A. V. 1937. The influence of the conditions of growth on the Vitamin C content of certain plants. Bul. Biol. Med. Expt’l. U.S.S.R. 3: 189–190.
Bowen, Wm. S. 1938. Food preparations. Brit. 491–569.
Brautlecht, G. A. 1937. Potato starch. Maine Sta. Bul. 387.
Davidson, Jehiel, and J. A. LeClerc. 1938. Acid-base balance of cereals and some related food materials. Food Res. 3: 393:401.
Duddy, Edward A. and David A. Reozan. 1937. The physical distribution of fresh fruits and vegetables. Studies in Business Administration. Univ. of Chicago. 7: 1–92.
Fink, Herman. 1937. Protein instead of alcohol in the agricultural potato utilization factories. Forschungsdienst. 3: 115–126.
Fitzgerald, G. A., and Fellers, C. R. 1938. Carotene and ascorbic acid content of fresh market and commercially frozen fruits and vegetables. Food Res. 3: 109–120.
Garey, L. F. 1937. The demand for potatoes in urban centers. Amer. Potato Jour. 14: 1–9.
Haehn, H. 1938. Melanin problem in potatoes. Z. Spiritusind. 61: 101–103.
Hardenburg, E. V. 1937. Potato consumption and dietetic value. Amer. Potato Jour. 14: 185–188.
—. 1938. Potato bruising in the Cleveland and Rochester Markets. Amer. Potato Jour. 15: 213–219.
Homer, G. 1937. Progress report on the mineral content of canned vegetables II. Univ. Bristol, Fruit Vegetable Preservation Research Sts., Carnpden Ann. Rept. 1936–37: 51–56.
Illyuviev, V. P. and M. N. Manova. 1937. The vitamin C contents of vegetables and berries in relation to the variety and conditions of culture. Bull. Applied, Botany Genetics Plant Breeding (U.S.S.R.) Suppl. 84, Vitamin Problems 2, 95–107.
Isherwood, F. A. 1938. Reducing substances present in potatoes. Dept. Sci. Ind. Res. (Brit.) Rept. Food Invest. Board 1937: 184–185.
Janse-Stuart, C. and A. K. Bever. 1939. Influence of the mode of preparation upon the vitamin C content of cooked potatoes. Z. Vitaminforsch. 8: 193–196.
Kroner, W. 1938. Potato utilization. Z. Spiritusind. 61: 77–78.
Levy, L. F. 1937. Effect of cooking on antiscorbutic value of vegetables. S. Afr. Med. Jour. 11: 474.
Lyons, Mary E. and Carl R. Fellers. 1939. Potatoes as carriers of vitamin C. Amer. Potato Jour. 16: 169–179.
Maclinn, W. A., C. R. Fellers and R. E. Buck. 1936. Tomato variety and strain differences in ascorbic acid. (Vitamin C) content. A.S.H.S. 34: 543–552.
Mangold, E. 1937. Digestibility and biological evaluation of potato protein. Z. Spiritusind. 60: 303.
Mayfield, Helen L., Jessie E. Richardson, Ruth Davis, and Erlene J. Andes. 1937. The effect of winter storage on the palatability and vitamin content of potatoes grown in Montana. Mont. Agr. Exp. Sta. Bul. 346.
Metzger, C. H., J. W. Tbbiska, Earl Dougless, and C. E. Vail. 1937. Some factors affecting the composition of Colorado potatoes. Proc. Amer. Soc. Hort. Sci. 35: 635–643.
Metzger, C. H. 1938. Growing better potatoes in Colorado. Colo. Sta. Bul. 446.
Molchanova, O. P. 1937. Alterations in metabolism and energy exchange at high altitudes (in the Pamirs) Voprosy Pitaniya. 6: 77–82.
Motts, G. N. 1937. Marketing potatoes in Michigan. Mich. Sta. Spec. Bul. 288.
Olliver, M. 1938. The ascorbic acid content of fruits and vegetables. Analyst. 63: 2.
Pacch, Karl. 1938. Distribution of ascorbic acid in the potato. Biochem. Z. 298: 307–311.
Parker, J. 1938. Changes of sugar content and respiration in potatoes stored at different temperatures. Dept. Sci. Ind. Research. (Brit.) Rept. Foid Invest. Board. 1937, 175–177 and 178–179.
Ross, A. Frank and W. E. Tottingham. Proteolytic activity in relation to the blackening of potatoes after cooking. Jour. Agr. Res. 57: 433–441.
Rudmann, E. J., and E. W. McHenry. 1938. Combined ascorbic acid in plant tissues. Biochem. Jour. 32: 35.
Schaible, P. J., Selma L. Bandermer and J. A. Davidson. 1938. Manganese content of feedstuffs and its relation to poultry nutrition. Mich. Sta. Tech. Bul. 159: 3–32.
Scheunert, A., J. Reschke, and E. Kohlemann. 1937. Uber den Vitamin C. — Gehalt der Kartoffeln. II. Sommer und Herbstkartoffeln der Ernti 1936. Biochem. Z. 290: 313.
Scheunert, A. 1938. Nutrition investigations with various fertilized vegetables. Ernahrung. 3: 67–69.
Singh, B. N. and P. B. Mathur. 1937. Potato Storage I. Investigation of physiological and chemical changes during the development and ripening of potato tubers. Ann. Applied Biol. 24: 469–474.
Smith, A. M., and W. Y. Paterson. 1937. The study of variety and virus disease infection in tubers ofSolantim tuberosum by the ascorbic acid test. Biochem. Jour. 31: 1992–1999.
—, —. 1938. The examination of variety and virus disease in potato tubers by a chemical test. Scottish Jour. Agriculture. 21: 240–248.
Smith, Ora, and L. B. Nash. 1937. Effect of certain minor elements on chemical composition and cooking quality of potato tubers. Proc. Amer. Soc. of Hort. Sci. 35: 530–533.
Stevenson, F. J. 1938. Starch content in potatoes. Amer. Potato Jour. 15: 356–357.
Thornton, Norwood C. 1937. Carbon dioxide storage XI. The effect of carbon dioxide on the ascorbic acid (Vitamin C) content of some fruits and vegetables. Proc. Amer. Soc. Hort. Sci. 35: 200–201.
Tottingham, W. E. 1939. Some aspects of the mineral composition of potato tubers in relation to blackening after cooking. Amer. Potato Jour. 16: 199–203.
Trognitz, Karl. 1939. The influence of the addition of potato products on the baking quality of wheat flours. Z. ges Getreidew, 23: 14–20.
Wacholder, K. and K. Nehring. 1938. The vitamin C contents of different varieties of potatoes and dependence on fertilization. Bodenkunde u. Pflanzenernahr. 9–10: 708–24.
Wheeler, E. J. 1939. A quick method of predetermining the culinary quality of potatoes, with special reference to color. Mich. Sta. Quart. Bul. 21: 213–215.
Whiteman, Elizabeth Fuller and Florence B. King. 1938. A study of the waste in preparation and in cooking of fresh vegetables and the fuel consumed. Jour. Amer. Dietetic Assoc. 14: 615–622.
Woods, Ella. 1937. Vitamin G in potatoes. Idaho Sta. Ann. Rept. 1936. Pp. 33–34.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Metzger, C.H. Potato consumption and dietetic value in 1938 and 1939. American Potato Journal 18, 10–19 (1941). https://doi.org/10.1007/BF02893697
Issue Date:
DOI: https://doi.org/10.1007/BF02893697