Storage and Processing Characteristics of Three Kenyan Potato Varieties

dc.contributor.author	Kabira, J.N.	null
dc.date.accessioned	2015-09-23T07:59:11Z	null
dc.date.available	2015-09-23T07:59:11Z	null
dc.date.issued	1983	en
dc.description.abstract	The studies presented here were conducted to determine the storage and processing characteristics of three established Kenyan varieties of potato (Solanum tuberosum). They included the red-skinned Kerr's Pink and Desiree, and the white-skinned Kenya Baraka varieties, and were grown under similar cultural conditions at the National Potato Research Station (NPRS), Tigoni. Tests were carried out over a period of three growing seasons, starting in 1980/81.	en
dc.format.pages	195	en
dc.identifier.citation	Kabira, J. N. (1983). Storage and processing characteristics of three Kenyan potato varieties (Doctoral dissertation, University of Nairobi).
dc.identifier.uri	http://kalroerepository.kalro.org/handle/0/13341	null
dc.language.iso	en	en
dc.publisher	Jackson Ntongai Kabira	en
dc.publisher.place	Nairobi	en
dc.rights.uri	http://creativecommons.org/licenses/by/3.0/	en
dc.subject.agrovoc	Potatoes	en
dc.subject.agrovoc	Varieties	en
dc.subject.agrovoc	Food science	en
dc.subject.agrovoc	Technology	en
dc.subject.agrovoc	Scientific research	en
dc.subject.agrovoc	Maturity	en
dc.title	Storage and Processing Characteristics of Three Kenyan Potato Varieties	en
dc.type	Book	*
dc.type.refereed	Refereed	en

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