Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips
- 1 July 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (4) , 1090-1091
- https://doi.org/10.1111/j.1365-2621.1989.tb07955.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato TissueJournal of Food Science, 1988
- Mass Transfer During Ripening of Cuartirolo Argentino CheeseJournal of Food Science, 1987
- Quality of French Fried Potatoes as Affected by Surface Freezing and Specific Gravity of Raw PotatoesJournal of Food Science, 1986