Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Elizabeth F. Murphy"'
Publikováno v:
American Potato Journal. 51:115-118
The flavor quality of seven immature potato samples (three varieties, four numbered selections) was found to be ‘equal to’ or ‘poorer than’ the flavor of mature Katahdin tubers stored for 10 months at 45 F (7.2 C). The samples were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d88cfafc3e3fdb6876943b32c166321e
https://doi.org/10.1007/bf02851343
https://doi.org/10.1007/bf02851343
Publikováno v:
Journal of Food Science. 22:192-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0624366a45f0e6101af42c4ae2a6a8cb
https://doi.org/10.1111/j.1365-2621.1957.tb17001.x
https://doi.org/10.1111/j.1365-2621.1957.tb17001.x
Publikováno v:
American Potato Journal. 22:62-83
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28d470c12d9de4bfa972f75a4669431d
https://doi.org/10.1007/bf02862933
https://doi.org/10.1007/bf02862933
Publikováno v:
American Potato Journal. 46:136-144
Eleven sensory tests (six with Kennebecs and five with Russet Burbank) of five to seven baked potato samples varying in specific gravity by 0.004 were conducted to relate the mid-scale mealiness rating by sensory panels to a characteristic specific g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f0dd3e9398731ca3bee42ec89112471
https://doi.org/10.1007/bf02863106
https://doi.org/10.1007/bf02863106
Publikováno v:
American Potato Journal. 42:29-36
Pentachloronitrobenzene (PCNB) was applied to the soil prior to planting at the following rates of active ingredient per acre: 50 pounds at Maine and at North Dakota in 1959, 12.5 and 25 pounds at North Dakota and 20 pounds at Maine in 1960, and 50 p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb0e7599b03401385252410fca4a9036
https://doi.org/10.1007/bf02851306
https://doi.org/10.1007/bf02851306
Publikováno v:
Journal of Food Science. 22:423-439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fa3199a0a3144ab14453c0a7ba2f32a
https://doi.org/10.1111/j.1365-2621.1957.tb17500.x
https://doi.org/10.1111/j.1365-2621.1957.tb17500.x
Autor:
Elizabeth F. Murphy
Publikováno v:
American Potato Journal. 23:197-218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e40527f66134f30c7eedfda00cc697c9
https://doi.org/10.1007/bf02879586
https://doi.org/10.1007/bf02879586
Autor:
Elizabeth F. Murphy
Publikováno v:
Journal of Food Science. 6:581-594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::622a60dbcf03a3fd0fd7b1bb039c5e07
https://doi.org/10.1111/j.1365-2621.1941.tb16316.x
https://doi.org/10.1111/j.1365-2621.1941.tb16316.x
Publikováno v:
American Potato Journal. 40:35-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe83ad5fe175ee8a9b895adf038da092
https://doi.org/10.1007/bf02862756
https://doi.org/10.1007/bf02862756
Publikováno v:
American Potato Journal. 44:442-452
Thresholds of mealiness detection in baked potatoes were demonstrated in three series of tests each representing three specific gavity levels within a broad range of 1.096 to 1.056.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::330664cd9aba92c2ca9d8d8b930b3a95
https://doi.org/10.1007/bf02862544
https://doi.org/10.1007/bf02862544