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French Frying Quality of Potatoes as Influencing by cooking methods, storage conditions, and specific gravity of tubers

Author

Listed:
  • Kirkpatrick, Mary E.
  • Heinze, Peter H.
  • Craft, Charles C.

Abstract

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Suggested Citation

  • Kirkpatrick, Mary E. & Heinze, Peter H. & Craft, Charles C., 1956. "French Frying Quality of Potatoes as Influencing by cooking methods, storage conditions, and specific gravity of tubers," Technical Bulletins 157133, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uerstb:157133
    DOI: 10.22004/ag.econ.157133
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