American Potato Journal

, 14:221 | Cite as

Some factors affecting culinary quality of potatoes

  • Ora Smith


AMERICAN Potato Journal Potash Soil Reaction Cooking Method Cooking Quality 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Literature cited

  1. 1.
    Mader, E. O. and Mary T. Mader 1937. The composition of tubers of sprayed and unsprayed potato plants in relation to cooking quality. Am. Potato Jour. 14: 56–59.CrossRefGoogle Scholar
  2. 2.
    Morgan, M. F. 1935. The universal soil testing system. Conn. Agr. Exp. Sta. Bul. 372.Google Scholar
  3. 3.
    Tottingham, W. E., Nagy, Rudolph and Ross, A. Frank. 1936. The problem of causes of blackening in cooked potatoes. Amer. Potato Jour. 13: 297–309.CrossRefGoogle Scholar

Copyright information

© Springer 1937

Authors and Affiliations

  • Ora Smith
    • 1
  1. 1.Department of Vegetable CropsCornell UniversityIthaca

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