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Superior: A new white, medium-maturing, scabresistant potato variety with high chipping quality

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Authors and Affiliations

  1. University of Wisconsin, Madison, Wisconsin

    G. H. Rieman (Professor of Genetics)

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  1. G. H. Rieman
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Paper No. 836 from the Department of Genetics, University of Wisconsin. Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Potato chip color tests made by Charles E. Cunningham and Frederick J. Stevenson, Red Dot Foods, Inc., Madison, Wisconsin. Mr. Donald Kichefski, Farm Manager, University Potato Research Farm, Rhinelander, Wisconsin has taken a prominent part in the development of this new variety.

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Rieman, G.H. Superior: A new white, medium-maturing, scabresistant potato variety with high chipping quality. American Potato Journal 39, 19–28 (1962). https://doi.org/10.1007/BF02912628

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  • DOI: https://doi.org/10.1007/BF02912628

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