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Potatoes : science in cooking

Creator:

Mackey, Andrea C. (Andrea Clara Overman), Joiner, Sue, and Oregon State College. Agricultural Experiment Station

Abstract:

Published February 1960. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

potatoes, but frequently find that some break up during cooking. This is because of the high solids
The comparative cooking qualities of certain varieties of potatoes

Creator:

McFarlane, Mary Whiting

Resource Type:

Masters Thesis

Full Text:

of potatoes THESIS -- - On THE COMPARATIVE COOKING QUALITDS OF CERTAIN VARIETIES OF POTATOES