Snyder, HarryUniversity of Minnesota. Chemical Division2017-01-312017-01-311895-12Snyder, Harry. The composition, digestability and food value of potatoes. 1895. Saint Paul, Minn.: University of Minnesota. Agricultural Experiment Station. Bulletin 42, page 83-96https://hdl.handle.net/11299/183783This archival publication may not reflect current scientific knowledge or recommendations. Current information available from University of Minnesota Agricultural Experiment Station: http://www.maes.umn.edu/enNewsletter or Bulletin