What people are saying - Write a review
We haven't found any reviews in the usual places.
A COMPARISON OF LENGTHS OF TIME AT ROOM
24 other sections not shown
270 millimicrons absorption curves absorption spectra anol appendix Table aspiration baked residue baked slices benzoic acid benzoic and boric boric acids Byrant caffeic acid caused chelating agent chlorogenic acid citric acid cold storage cooked potatoes dark areas darkening Delavan details in appendix diamine tetra acetate diluted discoloration after cooking discoloration in potatoes distilled water treatment EDTA effect ethanol ethylene diamine tetra ferrous ferrous sulfate gram grown iron and phenols Iron chelate iron sulfate juice pressed mean color scores melanin milligrams milliliter Mulder 14 o-dihydroxy-phenols Ontario variety Optical density oxidation phenol and iron phenol determinations phenolic compounds phenolic content pigment potato slices potato tissue potatoes after cooking pressed from potato Racine reported room temperature Rosenblatt and Peluso Russet Burbank Series sodium bisulfite Sodium chelate Sodium citrate solutions spray and dip spray treatments storage at room storage periods substances tannic acid Tottingham tuber halves tyrosinase tyrosine water extracts Wisconsin Zero