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Suitability for dehydration in white potatoes as determined by the factors of variety, place of production, and stage of maturity. II

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Literature Cited

  1. Caldwell, Joseph S., Culpepper, C. W., and Lombard P. Maxwell. 1943. Suitability for dehydration in white potatoes as determined by the factors of variety and place of production I. The Canner, 97, Nos. 3, 4, 5, also Amer. Potato Jour. 21: 211–217.

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  2. Clark, C. F., Lombard, P. M., and Whiteman, Elizabeth Fuller. 1940. Cooking quality of the potato as measured by specific gravity. Amer. Potato Jour. 17 (2): 38–45.

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  3. Friar, Hazel F. 1943. A problem in dehydration of new potatoes. Fruit Products Jour. 22: 359.

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  4. Cruess, W. V., and Friar, Hazel F. 1943. Notes on dehydration of potatoes. The Canner 97: 14. Sept.

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  5. Wolters, C. F. Kerwin, Richard D., and Copeland, A. H., Jr. 1944 Lye peeling handbook: supplement on discoloration of dehydrated potatoes. Mimeograph, 14 pp. Diamond Alkali Company.

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Authors and Affiliations

  1. Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry, Soils, and Agricultural Engineering, Agricultural Research Administration, U. S. Department of Agriculture, Plant Industry Station, Beltsville, Md.

    Joseph S. Caldwell (Senior physiologist), C. W. Culpepper (Physiologist) & F. J. Stevenson (Senior geneticist)

Authors
  1. Joseph S. Caldwell
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  2. C. W. Culpepper
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  3. F. J. Stevenson
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Caldwell, J.S., Culpepper, C.W. & Stevenson, F.J. Suitability for dehydration in white potatoes as determined by the factors of variety, place of production, and stage of maturity. II. American Potato Journal 21, 217–229 (1944). https://doi.org/10.1007/BF02855005

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  • DOI: https://doi.org/10.1007/BF02855005

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