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

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

Fisher, Jennie D.

Text (1931)

Part of Electronic Theses & Dissertations

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

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

Glidden, Arthur W.

Text (1932)

Part of Electronic Theses & Dissertations