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Influence of variety and processing conditions on the quality of heat-sterilized potatoes



Influence of variety and processing conditions on the quality of heat-sterilized potatoes



European Association for Potato Research: Proceedings of the fifth triennial conference of the European Association for Potato Research 1972: 171-172



Of twelve varieties assessed for tuber colour, shape, odour, taste and consistency after canning, Aurelia, Clivia, Grata Gunda and Hansa gave the best results.

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Accession: 000118357

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