Award Year / Program / Phase:1992 / SBIR / Phase II
Agency:USDA
Principal Investigator:Arthur Zaltzman
Award Amount:$160,000.00
Abstract:
The relationship between the density of potatoes and cookingquality has been known for a long time. the most dense potatoes have the most taste and the highest dry matter content. density differences between potatoes of various qualities are small and until to-date there is no commercialmethod for… More