American Potato Journal

, Volume 51, Issue 5, pp 170–173 | Cite as

Objective measurement of french fry color

  • W. M. Iritani
  • Larry Weller
News and Reviews

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Literature Cited

  1. 1.
    Processed Products Standardization and Inspection Branch USDA. United States Standards for Grades of Frozen French Fried Potatoes. Third Issue, Feb. 8, 1967.Google Scholar
  2. 2.
    Davis, C. O. and Ora Smith. 1962. Objective measurement of potato chip color. Potato Chipper. 21: 72–76.Google Scholar
  3. 3.
    Hogan, J. M., T. Illyn and M. E. Highlands. 1967. Relation of tuber total solids and total reducing sugars to fry color for 3 varieties grown in Maine. Maine Farm Research. 15: 11–20.Google Scholar
  4. 4.
    Islieb, D. R. 1963. Objective method for potato chip color determination. Amer. Potato J. 40: 58–60.Google Scholar
  5. 5.
    Kirkpatrick, M., B. Mountjoy, L. Albright and P. Heinze. 1951. Cooking quality, specific gravity and reducing sugar content of early crop potatoes. USDA Circular 872.Google Scholar

Copyright information

© Springer 1974

Authors and Affiliations

  • W. M. Iritani
    • 1
  • Larry Weller
    • 1
  1. 1.Washington State UniversityPullman

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