Zobrazeno 1 - 10
of 14
pro vyhledávání: '"M. W. Peck"'
Autor:
Gregory A. Porter, D. E. Halseth, G. C. Yencho, Mark E. Clough, Xinshun Qu, Barbara J. Christ, J. B. Sieczka, Chad M. Hutchinson, Doug Gergela, M. R. Henninger, M. W. Peck, S. R. Menasha, Kathleen G. Haynes
Publikováno v:
American Journal of Potato Research. 92:573-581
Peter Wilcox is a new, medium-maturing, purple-skinned, yellow-fleshed potato cultivar for the fresh market. Peter Wilcox also produces light-colored chips, although it is being released primarily as a fresh market potato because of its skin and fles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bef64bc13fd004a92a5327df775f4a6
https://doi.org/10.1007/s12230-015-9470-8
https://doi.org/10.1007/s12230-015-9470-8
Autor:
Kathleen G. Haynes, Xinshun Qu, M. W. Peck, G. C. Yencho, Gregory A. Porter, Mark E. Clough, Chad M. Hutchinson, Doug Gergela, Barbara J. Christ, P. C. Ocaya, D. E. Halseth, Lincoln Zotarelli, Leslie A. Wanner, M. R. Henninger, S. R. Menasha
Publikováno v:
American Journal of Potato Research. 91:269-276
Elkton is a medium to medium-late maturing potato variety with tan netted-skin, round-oval tubers, and white-flesh. Average marketable yields ranged from 76 % to 113 % of Atlantic and average specific gravities ranged from −0.002 to −0.006 less t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64b80e03081c59bf6eacd41fc27d2cbe
https://doi.org/10.1007/s12230-013-9347-7
https://doi.org/10.1007/s12230-013-9347-7
Autor:
Robert L. Plaisted, Walter De Jong, Keith L. Perry, B. B. Brodie, Barbara J. Christ, Gregory A. Porter, M. W. Peck, D. E. Halseth, J. B. Sieczka, K. M. Paddock
Publikováno v:
American Journal of Potato Research. 83:189-193
‘Marcy’ is a white-skinned, white-fleshed potato cultivar notable for its high yield, good chip color, and resistance to common scab and race Ro1 of the golden cyst nematode. It was selected from a cross made at Cornell University in 1990 between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02d3e19794b43e17ac55a6a861cccb96
https://doi.org/10.1007/bf02872154
https://doi.org/10.1007/bf02872154
Autor:
M. W. Peck, J. B. Sieczka, K. M. Paddock, D. E. Halseth, Barbara J. Christ, Robert L. Plaisted, B. B. Brodie, S. A. Slack
Publikováno v:
American Journal of Potato Research. 78:65-68
Eva is a new potato variety being released by the New York and Pennsylvania Experiment Stations. Eva is notable for its bright clear skin and attractive round to oval shape. It produces a chip color comparable to Monona from 9 C storage and has speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::275931f151c44b4ca3e7a557e4b173c4
https://doi.org/10.1007/bf02874826
https://doi.org/10.1007/bf02874826
Autor:
S. A. Slack, B. B. Brodie, Barbara J. Christ, D. E. Halseth, M. W. Peck, K. M. Paddock, Robert L. Plaisted, J. B. Sieczka
Publikováno v:
American Journal of Potato Research. 76:1-4
Reba has a bright clear skin, attractive shape and cooking qualities that make it suitable for tablestock. The chip color from 7° storage has been equal to that of Monona. The specific gravity of Reba is .013 less than Atlantic and .007 greater than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed40c23474595b3b1afa687072b2e9c
https://doi.org/10.1007/bf02853550
https://doi.org/10.1007/bf02853550
Publikováno v:
Journal of Applied Microbiology. 85:231-237
Following defined heat treatments (55 degrees C for 100 min, 50 degrees C for 5 min, 61 degrees C for l min), a 6 decimal (6-D) reduction was obtained when cells of Escherichia coli O157:H7 were enumerated in aerobic growth medium. Part of this reduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d3ba6216cf2098be59519b3671b79a7
https://doi.org/10.1046/j.1365-2672.1998.00482.x
https://doi.org/10.1046/j.1365-2672.1998.00482.x
Autor:
Robert L. Plaisted, D. E. Halseth, S. A. Slack, B. B. Brodie, Barbara J. Christ, J. B. Sieczka, M. W. Peck, K. M. Paddock
Publikováno v:
American Journal of Potato Research. 75:117-120
Pike is a chipstock variety released jointly by the Cornell and Pennsylvania Experiment Stations in March 1996. Pike has a specific gravity comparable to Atlantic and the ability to produce light-colored chips after 7 C storage. Most of the chip colo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e143286f86e61bd33e45b21065c5c00
https://doi.org/10.1007/bf02895845
https://doi.org/10.1007/bf02895845
Autor:
J. B. Sieczka, S. A. Slack, M. W. Peck, K. M. Paddock, B. B. Brodie, D. E. Halseth, Robert L. Plaisted, Barbara J. Christ
Publikováno v:
American Journal of Potato Research. 75:113-116
Andover may be used as an early to midseason tablestock and chipstock variety. It has a very rapid emergence and early tuber set. The vine maturity is similar to Superior in the absence of severe stress. In New York trials harvested 90 days after pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c05a2db1a875dae5211719e3d54199
https://doi.org/10.1007/bf02895844
https://doi.org/10.1007/bf02895844
Publikováno v:
Letters in applied microbiology. 53(1)
To determine germination triggers of Clostridium frigidicarnis, an important spoilage bacterium of chilled vacuum-packed meat. Germination of Cl. frigidicarnis spores in the presence of a range of potential nutrient and non-nutrient germinants was te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::db5f299c7181abbf54cf4eda69e40d47
https://pubmed.ncbi.nlm.nih.gov/21535048
https://pubmed.ncbi.nlm.nih.gov/21535048
Autor:
M. W. Peck
Publikováno v:
The Journal of Abnormal and Social Psychology. 23:182-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d8703385e2390a8c6292fe4ec2d328a
https://doi.org/10.1037/h0070585
https://doi.org/10.1037/h0070585