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Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes

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Authors and Affiliations

  1. Cornell University, Ithaca, N. Y.

    Ora Smith, L. B. Nash & A. L. Dittman

Authors
  1. Ora Smith
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  2. L. B. Nash
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  3. A. L. Dittman
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Additional information

Published as Paper No. 246, Department of Vegetable Crops, Cornell University, Ithaca, New York.

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Smith, O., Nash, L.B. & Dittman, A.L. Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes. American Potato Journal 19, 229–254 (1942). https://doi.org/10.1007/BF02851009

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  • DOI: https://doi.org/10.1007/BF02851009

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