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American Journal of Potato Research, 2018
Harvesting potatoes at or near physiological maturity increases the likelihood of producing high quality tubers which contributes to producing high quality processed French fries with the desired sensory attributes. Processing with immature or overly mature potatoes may produce French fries with reduced palatability. This two year (2014 and 2015) study
Addie Waxman +5 more
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Harvesting potatoes at or near physiological maturity increases the likelihood of producing high quality tubers which contributes to producing high quality processed French fries with the desired sensory attributes. Processing with immature or overly mature potatoes may produce French fries with reduced palatability. This two year (2014 and 2015) study
Addie Waxman +5 more
openaire +1 more source
2012
Merlin Grainger was employed by the Moonlight Quill Bookshop, which you may have visited, just around the corner from the Ritz-Carlton on Forty-seventh Street. The Moonlight Quill is, or rather was, a very romantic little store, considered radical and admitted dark.
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Merlin Grainger was employed by the Moonlight Quill Bookshop, which you may have visited, just around the corner from the Ritz-Carlton on Forty-seventh Street. The Moonlight Quill is, or rather was, a very romantic little store, considered radical and admitted dark.
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Umatilla Russet: A full season long Russet for processing and fresh market use
American Journal of Potato Research, 2000Umatilla Russet, a moderately late maturing variety especially suitable for frozen French fry processing but also acceptable for tablestock use (boiling, and baking), was jointly released by the Agricultural Experiment Stations of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998.
A. R. Mosley +9 more
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Highlat Russet potato for Alaskans
American Potato Journal, 1981Potato production in Alaska is mainly of white skin, white flesh varieties. Highlat Russet was selected at this latitude to fulfill grower need for a productive, attractive, high quality, baking-type russet skin potato. It was chosen from among 4384 seedling tubers representing 67 crosses made by plant breeders at the Beltsville Agricultural Research ...
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