The potato
著者
書誌事項
The potato
Longman Scientific & Technical , Wiley, 1989
3rd ed
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注記
Bibliography: p. [605]-700
Includes indexes
内容説明・目次
内容説明
This study deals with the nature, scientific production, nutritive value, utilization and storage of the potato, and with its quality both as a foodstuff and as the raw material for an important processing industry. The emphasis is on principles rather than practice. Topics covered include cultivars, propagation by true seed, factors which influence the yield, post-harvest physiology, diseases and pests, processing, nutritive values, cooking quality and the storage os potatoes for human consumption and other purposes. It also discusses the origin, domestication and spread of the crop.
目次
- The origin and spread of the potato
- potato varieties, breeding and propagation
- propagation by true seed - factors influencing flowering, fruit-set, germination and seedling establishment, yield and uniformity
- yield and content of dry matter - the underlying physiological processes and their translation, diseases and pests of the growing crop
- diseases, damage and other factors determining market acceptance
- the distribution and composition of the dry matter in the potato tuber
- the cooking and processing of potatoes as food and their uses other than as human food
- the nutritive value of potatoes, cooked or processed, in relation to human requirements
- cooking and processing quality
- post-harvest physiology
- storage diseases and pests and non-pathogenic storage disorders
- the storage of potatoes in bulk. Appendices: the first description of the potato in English (Gerard, 1597)
- specific gravity as a guide to the content of dry matter and of starch in potato tubers
- some conversion factors, CGS and SI into British and American units. Bibliography. Index.
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