Skip to main content
SpringerLink
Log in

Yield, specific gravity, and starch content of tubers in a potato breeding program

  • 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. Clark, C. F., Lombard, P. M., and Whiteman, Elizabeth Fuller. 1940. Cooking quality of the potato as measured by specific gravity. Amer. Potato Jour. 17: 38–45.

    Article  CAS  Google Scholar 

  2. Haddock, J. gnL., and Blood, P. T. 1939. Variations in cooking quality of potatoes as influenced by varieties. Amer. Potato Jour. 16: 126–133.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry, Soils, and Agricultural Engineering, Agricultural Research Administration, U. S. Department of Agriculture, Washington D. C.

    Robert V. Akeley & F. J. Stevenson

Authors
  1. Robert V. Akeley
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. F. J. Stevenson
    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

Akeley, R.V., Stevenson, F.J. Yield, specific gravity, and starch content of tubers in a potato breeding program. American Potato Journal 20, 203–217 (1943). https://doi.org/10.1007/BF02897154

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02897154

Keywords

Search

Navigation