Interrelation among measurements of browning of processed potatoes and sugar components Sigmund SchwimmerC. E. HendelR. L. Olson OriginalPaper Pages: 119 - 132
Survival of the ring-rot bacteria in wet potato pulp from the starch factories Reiner BondeJ. S. Getchell OriginalPaper Pages: 133 - 135
Red Dot Foods, Inc. and its potato research program F. J. Stevenson News and Reviews Pages: 136 - 141
How can we interpret the zero tolerance for bacterial ring rot in certified seed potatoes C. E. LogsdonH. W. PoulsenC. M. Rincker News and Reviews Pages: 142 - 148
