✦ LIBER ✦

The problem of causes of blackening in cooked potatoes

✍ Scribed by W. E. Tottingham; Rudolph Nagy; A. Frank Ross

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

THE BLACKENING OF COOKED POTATOES

✍ NUTTING, H.; PFUND, M. C. 📂 Article 📅 1940 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 72 KB

BLACKENING OF COOKED POTATOES—PROPERTIES

✍ HELEN WEST NUTTING 📂 Article 📅 1942 🏛 Institute of Food Technologists 🌐 English ⚖ 527 KB

Studies on blackening of potatoes after

✍ Mogens Kunst 📂 Article 📅 1950 🏛 Springer-Verlag 🌐 English ⚖ 242 KB

Some observations on after cooking black

✍ Premitha Weeratne; Erston V. Miller; Hugh J. Murphy 📂 Article 📅 1964 🏛 Springer-Verlag 🌐 English ⚖ 405 KB

Relation of potato size to after-cooking

✍ James Siciliano; E. G. Heisler; W. L. Porter 📂 Article 📅 1969 🏛 Springer-Verlag 🌐 English ⚖ 673 KB

Some aspects of the mineral composition

✍ W. E. Tottingham 📂 Article 📅 1939 🏛 Springer-Verlag 🌐 English ⚖ 279 KB