Bibliography

This article was initially written by Paul H. Orr, Red River Valley Potato Research Laboratory, East Grand Forks, Minnesota, and Jerry N. Cash, Michigan State University, East Lansing, Michigan.

1. R. N. Salaman, The History and Social Influence of the Potato, Cambridge University Press, 1987.

2. J. B. Sieczka and R. E. Thornton, "Commercial Potato Production in North America," in Potato Association of America Handbook, Potato Association of America, 1993.

3. B. B. Dean, Managing the Potato Production System, The Haworth Press, Inc., 1994.

4. A. van Es and K. J. Hartmaus, "Starch and Sugars During Tuberization, Storage and Sprouting," in A. Rostovski et al., eds., Storage of Potatoes, Pudoc Wageningen, 1987.

5. D. Horton, "Potato Nutrition and Consumption," in Potatoes Production Marketing and Program for Developing Countries, Westview Press, 1987, pp. 93-110.

6. National Potato Council, Potato Statistical Yearbook, Engle-wood, Co., 1997.

7. National Potato Council, Potato Statistical Yearbook, Engle-wood, Co., 1998.

8. E. C. Lulai, "Interrelationships of Quality Testing Methods and Relative Effectiveness of Surfactants on Potato Flake Quality,1"Amer. Potato J. 60, 441-448 (1983).

9. O. Smith and C. O. Davis, "Potato Quality, XIV. Prevention of Graying in Dehydrated Potato Products," Amer. Potato J. 39, 135-146 (1962).

10. G. M. Sapers et al., "Flavor Quality and Stability of Potato Flakes, Effects of Antioxidant Treatments," J. Food Sci. 40, 797-799(1975).

11. W. F. Talburt and O. Smith, Potato Processing, 4th ed., Van Nostrand Reinhold Co., New York, 1987.

12. W. A. Gould and S. Plimpton, "Quality Evaluation of Potato Cultivars for Processing," Ohio Agricultural Experimental Station Bulletin 1172, 1985.

13. P. H. Orr and C. K. Graham, "A Generalized Model for Determining Least-Cost Sources of Processing Potatoes," Trans. Amer. Soc. Agricultural Engineers 26, 1875-1878 (1983).

14. C. von Scheele, G. Svensen, and J. Rasmussen, "Du Bestam-ming au Patatiseus, Starelse och Torrsubstanshalt wed Tilhjap av Dess Specifka VKT," Novd. Jordr. Forsk, 12-37 (1935).

15. E. C. Lulai and P. H. Orr, "Influence of Potato Specific Gravity on Yield and Oil Content of Chips," Amer. Potato J. 56, 379390 (1979).

16. R. S. Shallenberger, O. Smith, and R. H. Treadway, "Role of the Sugars in the Browning Reaction in Potato Chips," J. Ag. Food Chem. 7, 274-277 (1959).

17. J. R. Sowokinos and D. A. Preston, "Maintenance of Potato Processing Quality by Chemical Maturity Monitoring (CMM)," Minnesota Agricultural Experimental Station Bulletin AD-SB-3441,1988.

Joseph B. Sieczka Cornell University Riverhead, New York

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