Experimental evidence that the stem-end blackening pigment of potatoes is a compound of iron.
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چکیده
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Blackening of potatoes after cooking is unsightly and markedly affects their market value and consumer acceptance. Ultimately, any appraisal of a food must be based on the characteristics consumers
Blackening of potatoes after cooking is unsightly and markedly affects their market value and consumer acceptance. Ultimately, any appraisal of a food must be based on the characteristics consumers prefer (5),^ Several studies of American consumers' preferences tabulate the cooking qualities in potatoes considered most desirable. In 1,032 home interviews in the cities of Cleveland and Rochester...
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ورودعنوان ژورنال:
- The Biochemical journal
دوره 43 2 شماره
صفحات -
تاریخ انتشار 1948