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Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes

✍ Scribed by Beth L. Calder; Emily A. Kash; Katherine Davis-Dentici; Alfred A. Bushway

Book ID: 111406817
Publisher: Institute of Food Technologists
Year: 2011
Tongue: English
Weight: 334 KB
Volume: 76
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2011.02082.x

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