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The problem of causes of blackening in cooked potatoes

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Authors and Affiliations

  1. Department of Agricultural Chemistry, University of Wisconsin, Madison, Wisconsin

    W. E. Tottingham, Rudolph Nagy & A. Frank Ross

Authors
  1. W. E. Tottingham
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  2. Rudolph Nagy
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  3. A. Frank Ross
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Additional information

Published with permission of the director of the Wisconsin Agricultural Experiment Station. Supported in part by a grant from the University Research Fund.

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Tottingham, W.E., Nagy, R. & Ross, A.F. The problem of causes of blackening in cooked potatoes. American Potato Journal 13, 297–309 (1936). https://doi.org/10.1007/BF02881079

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  • DOI: https://doi.org/10.1007/BF02881079

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