Studies on the Varieties of Potatoes and their Cooking Qualities

Science of Cookery

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

Studies on the Varieties of Potatoes and their Cooking Qualities

-On the Potatoes Produced in Okayama Prefecture-

Setsuko Imada, Michiko Gohki

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JOURNAL FREE ACCESS

1980 Volume 13 Issue 1 Pages 67-71

DOI https://doi.org/10.11402/cookeryscience1968.13.1_67

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© The Japan Society Cookery Science

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