Potatoes: Ultimate Comfort Food Made Even Better

Marcia Wood

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Potatoes: Ultimate Comfort Food Made Even Better

机译：土豆：终极舒适食品变得更好

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To develop superior spuds such as this, ARS plant geneticist Richard Novy and plant pathologist Jonathan Whitworth-both at Aberdeen, Idaho-and plant geneticists Charles Brown and Roy Navarre at Prosser, Washington, work with colleagues at Washington State University, Oregon State University, and the University of Idaho in what's known as the "Northwest (or "Tri-State") Potato Variety Development Program."

机译：为了开发这样的优质土豆，ARS植物遗传学家Richard Novy和爱达荷州阿伯丁的植物病理学家Jonathan Whitworth以及华盛顿Prosser的植物遗传学家Charles Brown和Roy Navarre与俄勒冈州立大学华盛顿州立大学的同事合作，和爱达荷大学共同实施的“西北（或三州）马铃薯品种开发计划”。

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《Agricultural Research》 |2009年第3期|p.7-7|共1页
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Marcia Wood;
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By Marcia Wood, ARS.;

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Potatoes: Ultimate Comfort Food Made Even Better

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