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Effect of variety, conditions of cultivation (fertilizing, rainfall) and storage on quality characteristics of potatoes for culinary use and for processing



Effect of variety, conditions of cultivation (fertilizing, rainfall) and storage on quality characteristics of potatoes for culinary use and for processing



Abstracts of Conference Papers of the 6th Triennial Conference of the EAPR Quality in general: 62-63



In studies carried out from 1968-1973 it was established that content of reducing sugars was a varietal characteristic and that it was closely correlated with the degree of browning on frying. Three groups of varieties were distinguished.

Accession: 000358315

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