Potatoes. Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature [with list of literature cited]; by R. C. Wright, Walter M. Peacock, T. M. Whiteman, and Elizabeth Fuller Whiteman.
Publication Title:
Potatoes. Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature [with list of literature cited]; by R. C. Wright, Walter M. Peacock, T. M. Whiteman, and Elizabeth Fuller Whiteman.
Display Title:
Potatoes. Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature [with list of literature cited]; by R. C. Wright, Walter M. Peacock, T. M. Whiteman, and Elizabeth Fuller Whiteman.
Corporate Agency Authors:
Plant Industry Bureau and Agriculture Department
Sort Author:
Plant Industry Bureau
Authors:
Wright, R. C., Peacock, Walter M., Whiteman, T. M., and Whiteman, Elizabeth Fuller
Date:
Feb. 1936
Publish Date ISO Format:
1936-02-01T00:00:00Z
Publication Start:
19360201
Publication End:
19360228
Corporate/Agency Author:
Plant Industry Bureau
Publication month:
11
Publication year:
1936
SuDoc number:
A 1.36:507
Description:
20 p. il.
Notes:
(Agriculture Dept. Technical bulletin 507.) [Prepared in cooperation with Home Economics Bureau.]
Notes:
(Agriculture Dept. Technical bulletin 507.) [Prepared in cooperation with Home Economics Bureau.] * For Sale by Superintendent of Documents. Paper, 5c.
Availability:
* For Sale by Superintendent of Documents. Paper, 5c.