The relationship between carbohydrate content and the cooking qualities of Michigan potatoes

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Fisher, Jennie D.

Date: 1931

Subjects: Carbohydrates
Cooking (Potatoes)
Potatoes
Michigan

Program of Study: Food and Nutrition. Division of Home Economics

Degree Level: Masters

Language: English

Pages: 3, 34 leaves

Permalink: https://doi.org/doi:10.25335/q623-vr93