NATURE OF DARKENING OF COOKED POTATOES
Authors:
- 1 January 1942
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 7 (1) , 48-55
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Cooking-quality preferences for potatoesAmerican Journal of Potato Research, 1940
- CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILINGPlant Physiology, 1939
- The problem of causes of blackening in cooked potatoesAmerican Journal of Potato Research, 1936
- The blackening of potatoes after cookingBiochemical Journal, 1931
- THE AEROBIC OXIDASESPhysiological Reviews, 1928
- The Tyrosinase-Tyrosine ReactionBiochemical Journal, 1923
- Mechanism of Oxidation in the PlantBiochemical Journal, 1923
- A Contribution to the Study of Factors affecting the Quality and Composition of PotatoesThe Journal of Agricultural Science, 1905