三月 05, 2008
Quality of Potatoes for Processing and the effect of Potato Storage; Some Basics
The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.From the archive
八月 17, 2007
Potato storage in the UK: keep on top of disease control
Tight blight management will be crucial if this year's crop is to survive in store, warned specialists who joined a record 500-plus visitors to the BPC-sponsored event hosted by SCRI,SAC and CSC PotatoCare. Tuber blight was the biggest immediate issue...From the archive
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