Food and Nutrition Sciences
Vol.4 No.1(2013), Paper ID 26766, 5
pages
DOI:10.4236/fns.2013.41011
Sensory Evaluation of Pigmented Flesh Potatoes (Solanum tuberosum L.)
Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Karen Weller, Carolyn F. Ross, Bridget D. Mathison, Boon P. Chew
School of Food Science, Washington State University, Pullman, USA
School of Food Science, Washington State University, Pullman, USA
United States Department of Agriculture-Agricultural Research Service, Prosser, USA.
School of Food Science, Washington State University, Pullman, USA
School of Food Science, Washington State University, Pullman, USA
School of Food Science, Washington State University, Pullman, USA
School of Food Science, Washington State University, Pullman, USA
Copyright © 2013 Kerrie L. Kaspar, Jean Soon Park, Charles R. Brown, Karen Weller, Carolyn F. Ross, Bridget D. Mathison, Boon P. Chew et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
K. Kaspar, J. Park, C. R. Brown, K. Weller, C. Ross, B. Mathison and B. Chew, "Sensory Evaluation of Pigmented Flesh Potatoes (
Solanum tuberosum L.),"
Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 77-81. doi:
10.4236/fns.2013.41011.