The effect of Dual® on the flavor of riced baked potatoes
作者： Therese M. Work , Ruth H. True
DOI: 10.1007/BF02854470
关键词:
摘要: Samples of Katahdin potatoes (Solanum tuberosum) from untreated and Dual 8E-treated plots (4 lb. ai/A applied at the first hilling) were evaluated for flavor by a sensory panel 21 members. No off-flavor was associated with Dual-treated baked potatoes.
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