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Some factors affecting culinary quality of potatoes

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Literature cited

  1. Mader, E. O. and Mary T. Mader 1937. The composition of tubers of sprayed and unsprayed potato plants in relation to cooking quality. Am. Potato Jour. 14: 56–59.

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  2. Morgan, M. F. 1935. The universal soil testing system. Conn. Agr. Exp. Sta. Bul. 372.

  3. Tottingham, W. E., Nagy, Rudolph and Ross, A. Frank. 1936. The problem of causes of blackening in cooked potatoes. Amer. Potato Jour. 13: 297–309.

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Authors and Affiliations

  1. Department of Vegetable Crops, Cornell University, Ithaca, N. Y.

    Ora Smith

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  1. Ora Smith
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Presented as paper no. 157, Department of Vegetable Crops, Cornell University.

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Smith, O. Some factors affecting culinary quality of potatoes. American Potato Journal 14, 221–224 (1937). https://doi.org/10.1007/BF02883598

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  • DOI: https://doi.org/10.1007/BF02883598

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