The Cooking Quality Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature
1936
Files
Details
Title
The Cooking Quality Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature
Subject(s)
Issue Date
1936-02
Publication Type
Report
DOI and Other Identifiers
10.22004/ag.econ.164717
Record Identifier
https://ageconsearch.umn.edu/record/164717
PURL Identifier
http://purl.umn.edu/164717
Language
English
Total Pages
23
Series Statement
Technical Bulletin
No. 507
No. 507
Record Appears in
United States Department of Agriculture (USDA) > Economic Research Service > Technical Bulletins