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This article in AJ

  1. Vol. 5 No. 1, p. 1-33
     
    Received: Feb , 1913
    Published: Jan, 1913


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doi:10.2134/agronj1913.00021962000500010003x

Studies on the Factors Affecting the Culinary Quality of Potatoes

  1. O. Butler,
  2. F. B. Morrison and
  3. F. E. Boll
  1. University of Wisconsin, Madison, Wisconsin

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