✦ LIBER ✦

Leaching of french-fried potato strips

✍ Scribed by Merle L. Weaver; E. Hautala

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of potato strip size and pre-dry

✍ Agnieszka Tajner-Czopek; Adam Figiel; Ángel A. Carbonell-Barrachina 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 473 KB

Reduction of acrylamide formation in Fre

✍ S Belgin Erdoǧdu; Tunç Koray Palazoǧlu; Vural Gökmen; Hamide Z Şenyuva; H İbrahi 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 217 KB

Acrylamide content and color development

✍ Franco Pedreschi; Karl Kaack; Kit Granby 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 285 KB

Growth of Bacillus cereus on Oil-blanche

✍ C.H. Doan; P.M. Davidson 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 104 KB

Low-acrylamide French fries and potato c

✍ Caius M. Rommens; Hua Yan; Kathy Swords; Craig Richael; Jingsong Ye 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 922 KB

Thin layer air drying of French fried po

✍ WIN-CHIN CHIANG; JAMES N. PETERSEN 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 596 KB