The Use of Sucrose to Predict the Value of Potato Varieties for Processing

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dc.creatorJohansen, R.H.
dc.creatorSowokinos, J.R.
dc.creatorNelson, D. C.
dc.creator.authorJohansen, R.H.
dc.creator.authorSowokinos, J.R.
dc.creator.authorNelson, D. C.
dc.date.accessioned2009-07-29T01:11:02Z
dc.date.available2009-07-29T01:11:02Z
dc.date.issued1984
dc.descriptionThe results of a study reviewed in this article with six varieties of potatoes indicated that sucrose content could be used to predict the relative chipping potential of selections from breeding programs or varieties after moderate to long-term storage.
dc.identifier.urihttps://hdl.handle.net/10365/5561
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 41:6; May/Jun 1984
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 41:6; May/Jun 1984
dc.subject.lcshPotatoesen_US
dc.titleThe Use of Sucrose to Predict the Value of Potato Varieties for Processingen
dc.typeArticleen_US

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Farm Research; 41:6; May/Jun 1984