United States. Bureau of Plant Industry. (1936). Cooking quality, palatability, and carbohydrate composition of potatoes as influenced by storage temperature. [s.n.].
Chicago Style (17th ed.) CitationUnited States. Bureau of Plant Industry. Cooking Quality, Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature. [Washington]: [s.n.], 1936.
MLA (9th ed.) CitationUnited States. Bureau of Plant Industry. Cooking Quality, Palatability, and Carbohydrate Composition of Potatoes as Influenced by Storage Temperature. [s.n.], 1936.
Warning: These citations may not always be 100% accurate.