Discoloration of potatoes after cooking as related to their composition Selma L. BandemerP. J. SchaibleE. J. Wheeler OriginalPaper Pages: 1 - 6
Association of specific gravity with dry-matter content and weight of Irish potato tubers E. L. LeClerg OriginalPaper Pages: 6 - 9
The use of ethylene chlorohydrin for breaking the rest period of large quantities of potatoes W. F. PorterG. W. Simpson OriginalPaper Pages: 9 - 14