1. Interrelation among measurements of browning of processed potatoes and sugar components

   • Sigmund Schwimmer
   • C. E. Hendel
   • R. L. Olson

   OriginalPaper Pages: 119 - 132

2. Survival of the ring-rot bacteria in wet potato pulp from the starch factories

   • Reiner Bonde
   • J. S. Getchell

   OriginalPaper Pages: 133 - 135

3. Red Dot Foods, Inc. and its potato research program

   • F. J. Stevenson

   News and Reviews Pages: 136 - 141

4. How can we interpret the zero tolerance for bacterial ring rot in certified seed potatoes

   • C. E. Logsdon
   • H. W. Poulsen
   • C. M. Rincker

   News and Reviews Pages: 142 - 148

5. New type potato planter invented

   • John S. Gardner

   News and Reviews Pages: 149 - 150

6. Book review

   • Firman Bear

   News and Reviews Pages: 150 - 150

7. Chip sales soar to new high

   News and Reviews Pages: 150 - 151

8. Processed potato products provide important outlet for U. S. crop

   News and Reviews Pages: 151 - 152