The Cooking Quality Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature

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dc.creatorWright, R. C.
dc.creatorPeacock, Walter M.
dc.creatorWhiteman, T. M.
dc.creatorWhiteman, Elizabeth Fuller
dc.date2017-04-01T19:59:56Z
dc.date.accessioned2026-07-09T07:51:30Z
dc.identifierdoi:10.22004/ag.econ.164717
dc.identifierhttps://ageconsearch.umn.edu/record/164717/files/tb507.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/164717
dc.identifier.urihttp://hdl.handle.net/123456789/592977
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/164717
dc.titleThe Cooking Quality Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature
dc.typeText

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