Potato quality XIII. Preventing after-cooking discoloration in oil blanched French fries
- 1 February 1962
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 39 (2) , 45-56
- https://doi.org/10.1007/bf02861111
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
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- Potato quality viii. effect of foliar applications of sequestering and chelating agents on after-cooking darkening.American Journal of Potato Research, 1954
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