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Published as Paper No. 246, Department of Vegetable Crops, Cornell University, Ithaca, New York.
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Smith, O., Nash, L.B. & Dittman, A.L. Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes. American Potato Journal 19, 229–254 (1942). https://doi.org/10.1007/BF02851009
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DOI: https://doi.org/10.1007/BF02851009