Sensory Evaluation of French Fries From Advanced Selections at North Dakota State University

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dc.creatorJahner, Debra
dc.creatorBerglund, Patricia
dc.creatorFarnsworth, Bryce
dc.creatorOrr, Paul
dc.creatorJohansen, Robert
dc.creatorDreher, Mark L.
dc.creator.authorJahner, Debra
dc.creator.authorBerglund, Patricia
dc.creator.authorFarnsworth, Bryce
dc.creator.authorOrr, Paul
dc.creator.authorJohansen, Robert
dc.creator.authorDreher, Mark L.
dc.date.accessioned2009-06-06T16:37:16Z
dc.date.available2009-06-06T16:37:16Z
dc.date.issued1983
dc.descriptionThis 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.identifier.urihttps://hdl.handle.net/10365/4781
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 41:3; Nov/Dec 1983
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 41:3; Nov/Dec 1983
dc.subject.lcshPotatoesen_US
dc.subject.lcshFoodsen_US
dc.titleSensory Evaluation of French Fries From Advanced Selections at North Dakota State Universityen
dc.typeArticleen_US

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Farm Research; 41:3; Nov/Dec 1983