| dc.publisher | North Dakota State University | |
| dc.rights | North Dakota State University | en |
| dc.title | Sensory Evaluation of French Fries From Advanced Selections at North Dakota State University | en |
| dc.type | Article | en_US |
| dc.source | Farm Research; 41:3; Nov/Dec 1983 | |
| dc.description | This article reviews a study conducted for the sole purpose of evaluating the sensory quality of finished potato products obtained from advanced selections of North Dakota State University breeding lines to assist in determining their future use as potential processing varieties. | |
| dc.date.accessioned | 2009-06-06T16:37:16Z | |
| dc.date.available | 2009-06-06T16:37:16Z | |
| dc.date.issued | 1983 | |
| dc.identifier.uri | http://hdl.handle.net/10365/4781 | |
| dc.creator | Jahner, Debra | |
| dc.creator | Berglund, Patricia | |
| dc.creator | Farnsworth, Bryce | |
| dc.creator | Orr, Paul | |
| dc.creator | Johansen, Robert | |
| dc.creator | Dreher, Mark L. | |
| dc.subject.lcsh | Potatoes | en_US |
| dc.subject.lcsh | Foods | en_US |
| dc.creator.author | Jahner, Debra | |
| dc.creator.author | Berglund, Patricia | |
| dc.creator.author | Farnsworth, Bryce | |
| dc.creator.author | Orr, Paul | |
| dc.creator.author | Johansen, Robert | |
| dc.creator.author | Dreher, Mark L. | |
| dc.relation.ispartof | Farm Research; 41:3; Nov/Dec 1983 | |
