Study of potato sloughing

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60109807%3A_____%2F97%3A8P012096" target="_blank" >RIV/60109807:_____/97:8P012096 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Study of potato sloughing
Original language description
Sensorial assessment of texture (after disintegration, consistency, mealiness, humidity and structure) was performed following the evaluation proposed by EAPR. The varieties were classified into utilization types. With the fundamental chemical analysis of raw tubers also their sloughing has been evaluated. The significantly greatest time of resistance for sloughing (T100 value) was found in the Nicola variety.
Czech name
Studie rozvářnosti brambor
Czech description
Sensorial assessment of texture (after disintegration, consistency, mealiness, humidity and structure) was performed following the evaluation proposed by EAPR. The varieties were classified into utilization types. With the fundamental chemical analysis of raw tubers also their sloughing has been evaluated. The significantly greatest time of resistance for sloughing (T100 value) was found in the Nicola variety.

Project
<a href="/en/project/GA525%2F96%2F1398" target="_blank" >GA525/96/1398: The texture of potato tubers during processing</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
1997
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the International Workshop Quality Assessment of Plant Products
ISBN
80-213-0339-5
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
29-32
Publisher name
Czech University of Agriculture Prague
Place of publication
Prague
Event location
Prague
Event date
May 30, 1997
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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