✦ LIBER ✦

Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid

✍ Scribed by Fiona L. Martin; Jennifer M. Ames

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FLAVOR AND CHEMICAL EVALUATION OF POTATO

✍ J. A. ROBERTSON; W. H. MORRISON III; B. G. L YON; R. L. SHAW 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 500 KB

Flavor and Storage Stability of Potato C

✍ P. Pangloli; S.L. Melton; J.L. Collins; M.P. Penfield; A.M. Saxton 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 147 KB

Potato Chips Fried in Canola and/or Cott

✍ S.L. MELTON; M.K. TRIGIANO; M.P. PENFIELD; R. YANG 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 702 KB

Comparison of catalytic activities betwe

✍ Dipak Patil; Sikha Nag; Ahindra Nag 📂 Article 📅 2009 🏛 Springer 🌐 English ⚖ 47 KB

Comparison of catalytic activities betwe

✍ Dipak Patil; Sikha Nag; Ahindra Nag; Amit Basak 📂 Article 📅 2008 🏛 Springer 🌐 English ⚖ 95 KB

A comparison of pores in silicon and por

✍ Christophersen, M. ;Langa, S. ;Carstensen, J. ;Tiginyanu, I. M. ;Föll, H. 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 327 KB