A study of certain factors influencing the culinary quality of potatoes, with special reference to the color of boiled potatoes

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Glidden, Arthur W.

Date: 1932

Subjects: Cooking (Potatoes)
Potatoes

Program of Study: Farm Crops

Degree Level: Masters

Language: English

Pages: 5, 52 pages

Permalink: https://doi.org/doi:10.25335/0qnh-a596