NDLI: Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keeping qualities of the dehydrated product

Content Provider	Library of Congress - Photographs
Spatial Coverage	California--Alameda County--Albany
File Format	JPG / JPEG
Language	English
Part of Series	Farm Security Administration/Office of War Information Black-and-White Negatives American Memory
Requires	HTML5 supported browser
Access Restriction	Open
Subject Domain (in LCSH)	United States--California--Alameda County--Albany.
Content Type	Image
Resource Type	Photograph

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