Chemical composition of potatoes. VI. Effect of variety and location on acid concentrations J. H. SchwartzM. I. FowW. L. Porter OriginalPaper Pages: 81 - 92
N-P-K experiments with potatoes in the lower St. Lawrence region of Quebec E. ChamberlandA. Scott OriginalPaper Pages: 93 - 102
Microwave finishing of potato chips: Effect on the amino acids and sugars Thomas J. FitzpatrickWilliam L. Porter OriginalPaper Pages: 103 - 110
Factors affecting physiological aging (degeneration) of potato tubers used as seed W. M. Iritani OriginalPaper Pages: 111 - 116