Skip to main content
SpringerLink
Log in

Cooking quality of certain potato varieties as influenced by environment

  • Published:
American Potato Journal Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Literature Cited

  1. Ashby S. F. 1905. A contribution to the study of factors affecting the quality and composition of potatoes. Jour. Agr. Sei. (England) Vol. I. pp. 347–357.

    Google Scholar 

  2. Findlay, W. M. 1928. Quality in potatoes. Scottish Jour, of Agri. Vol. 11. pp. 339–344.

    Google Scholar 

  3. Fisher, R. A. 1925. Statistical methods for research workers. Oliver and Boyd. London.

    Google Scholar 

  4. Fitch, L., and E. R. Bennett. 1910. The potato industry of Colorado. Agricultural Experiment Station of the Colorado Agricultural College, But. 175.

  5. Gilmpre, John: 1905. A study of quality in potatoes. Present estimates of quality. Cornell Univ. Agr. Exp. Sta. Bul. 230.

  6. Snedecor, George W. 1934. Calculation and interpretation of analysis of variance and co-variance. Collegiate Press Inc., Ames, Ia.

    Google Scholar 

  7. Whittemore. M. and Kuschke, 1931. Certain relationships of potash fertilization and varieties of potatoes to table value. Rhode Island Sta. Bul. 231.

Download references

Author information

Authors and Affiliations

  1. Bureau of Plant Industry, U. S. Department of Agriculture, USA

    F. J Stevenson

  2. Bureau of Home Economics, U. S. Department of Agriculture, USA

    Elizabeth Fuller Whitman

Authors
  1. F. J Stevenson
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Elizabeth Fuller Whitman
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Stevenson, F.J., Whitman, E.F. Cooking quality of certain potato varieties as influenced by environment. American Potato Journal 12, 41–47 (1935). https://doi.org/10.1007/BF02879177

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02879177

Keywords

Search

Navigation