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The potato

Author: W G Burton
Publisher: Harlow, Essex, England : Longman Scientific & Technical ; New York : Wiley, 1989.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

A study dealing with the nature, production, nutritive value and storage of the potato, and with its quality both as a foodstuff and as the raw material for an important processing industry. The  Read more...

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Additional Physical Format: Online version:
Burton, W.G. (William Glynn).
Potato.
Harlow, Essex, England : Longman Scientific & Technical ; New York : Wiley, 1989
(OCoLC)733878188
Document Type: Book
All Authors / Contributors: W G Burton
ISBN: 0470211911 9780470211915 0582462290 9780582462298
OCLC Number: 18105954
Description: xi, 742 pages : illustrations ; 23 cm
Contents: The origin and spread of the potato; potato varieties, breeding and propagation; propagation by true seed - factors influencing flowering, fruit-set, germination and seedling establishment, yield and uniformity; yield and content of dry matter - the underlying physiological processes and their translation, diseases and pests of the growing crop; diseases, damage and other factors determining market acceptance; the distribution and composition of the dry matter in the potato tuber; the cooking and processing of potatoes as food and their uses other than as human food; the nutritive value of potatoes, cooked or processed, in relation to human requirements; cooking and processing quality; post-harvest physiology; storage diseases and pests and non-pathogenic storage disorders; the storage of potatoes in bulk. Appendices: the first description of the potato in English (Gerard, 1597); specific gravity as a guide to the content of dry matter and of starch in potato tubers; some conversion factors, CGS and SI into British and American units. Bibliography. Index.
Responsibility: W.G. Burton.

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