Tag Archives: suitability for processing into fries

Assessment of the suitability of new varieties and hybrids for processing into French fries

Posted on 10.09.2024 by Саша Корнев

UDC 635.21:664.2 https://doi.org/10.25630/PAV.2024.10.50.005 Degovtsov V.E.

Posted in Potato growing | Tagged color index of the product, potatoes, suitability for processing into fries, varieties and hybrids | Leave a comment