The Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature
By: by R.C. Wright ... [et al.].
Contributors: Wright, R. C. b. 1885.; United States. Dept. of Agriculture.
Series: Technical bulletin / United States Department of Agriculture -- no. 505; Technical bulletin (United States. Dept. of Agriculture) -- no. 507.
Publisher: U.S. Dept. of Agriculture
Published: 1936
Place of publication: Washington
Language: eng
Number of pages: 20
Subjects: Potatoes -- Storage -- Research.
Notes: Caption title.

Literature cited: p. 20.