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    French-frying Quality of Potatoes: As Influenced by Cooking Methods, Storage Conditions, and Specific Gravity of Tubers

    A. C. Foster, Angus Alexander Hanson, Curtis Paul Clausen, Edward William Toepfer, Ernest John George, Ernest Wright, Harry Ardell Fowells, James Leo Paschal, Joseph Benjamin Shepherd, Joseph Wilcox, Kenneth William Meinken, Mary E. Kirkpatrick, Mildred Stenswick Howard, Robert Hibbs Peebles, William Allen Duerr, A. F. Howland, B. L. French, Claud S. Pritchett, G. T. Den Hartog, Genevieve Kent Tayloe, Gilbert Herman Schubert, Howard L. Carnahan, John Fedkiw, Leo Anthony Isaac, Peter H. Heinze, R. E. Ely, Victor R. Boswell, Charles Corbin Craft, Chester H. Gordon, Elias H. Pressley, Elizabeth Margaretta Hewston, Robert D. Chisholm, Roy Elliott Campbell, Sam Guttenberg, Beatrice Mensch Mountjoy, Carl Gustaf Melin, Roscoe H. Carter, Claire Endersee Falatko, Gladys L. Gilpin, R. E. Wagner, Bailey B. Pepper, Mason August Hein, W.S. Anderson, Marvin Gieger

     · 1955

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    Cooking Quality and Compositional Factors of Potatoes of Different Varieties From Several Commercial Locations

    Peter H. Heinze, United States. Department of Agriculture

     · 1955

Coded by Alvin Chou