Biblio
“Wallowa Russet: A full season long Russet for processing and fresh market”, American Journal of Potato Research, vol. 8069, no. 4, pp. 289 - 294, 2003.
, “Variation in aphid abundance and Potato Virus Y incidence in Oregon potato”, American Phytopathological Society Annual Meeting. American Phytopathological Society, Tampa, Florida, 2016.
, “Umatilla Russet: A full season long Russet for processing and fresh market use”, American Journal of Potato Research, vol. 7755, no. 2, pp. 83 - 87, 2000.
, “Russet Legend: A full season long Russet for processing and fresh market use”, American Journal of Potato Research, vol. 77, no. 2, pp. 77 - 81, 2000.
, “Purple Pelisse: A Specialty ‘Fingerling’ Potato with Purple Skin and Flesh and Medium Specific Gravity”, American Journal of Potato Research, vol. 89, no. 4, pp. 306 - 314, 2012.
, “Premier Russet: A Dual-Purpose, Potato Cultivar with Significant Resistance to Low Temperature Sweetening During Long-Term Storage”, American Journal of Potato Research, vol. 85, no. 31, pp. 198 - 209, 2008.
, “Owyhee Russet: A Variety with High Yields of U.S. No. 1 Tubers, Excellent Processing Quality, and Moderate Resistance to Fusarium Dry Rot (Fusarium solani var. coeruleum)”, American Journal of Potato Research, vol. 89, no. 3, pp. 175 - 183, 2012.
, “Monitoring aphids in seed and commercial potato fields in Oregon”, 75th annual Pacific Northwest Insect Management Conference. Pacific Northwest Insect Management Conference, Portland, Oregon, pp. 59-62, 2016.
, “Modoc: A potato variety with bright red skin and early maturity for fresh market”, American Journal of Potato Research, vol. 80, no. 4, pp. 235 - 240, 2003.
, “Klamath Russet: A Full Season, Fresh Market, Long Russet”, American Journal of Potato Research, vol. 78, no. 5, pp. 377 - 381, 2001.
, ““AmaRosa,” a Red Skinned, Red Fleshed Fingerling with High Phytonutrient Value”, American Journal of Potato Research, vol. 89, no. 4, pp. 249 - 254, 2012.
, “Alpine Russet: A Potato Cultivar Having Long Tuber Dormancy Making it Suitable for Processing from Long-term Storage”, American Journal of Potato Research, vol. 88, no. 3, pp. 256 - 268, 2011.
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