{"title":"The influence of rates of nitrogen and potassium application on the cooking quality of four potato varieties","authors":"P. Schippers","doi":"10.1007/BF02364461","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":285025,"journal":{"name":"European potato journal","volume":"3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1968-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European potato journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/BF02364461","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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