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Potato quality XVI. Low temperature storage of raw French-fry cuts and potato slices for chipping

โœ Scribed by C. O. Davis; Ora Smith


Book ID
112911055
Publisher
Springer-Verlag
Year
1963
Tongue
English
Weight
367 KB
Volume
40
Category
Article
ISSN
1099-209X

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Effects of frying and storage at room te
โœ Ghazi, A. ;Abd-El-Aal, M. H. ;Khalil, M. ๐Ÿ“‚ Article ๐Ÿ“… 1989 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 367 KB ๐Ÿ‘ 1 views

Fried sweet potato slices were prepared from yellow (Mabrouka) and orange (Abees) tubers. Some chemical and organoleptic qualities were studied. Changes in these qualities which occurred during storage for 3 months at room temperature were also investigated. The results obtained led to the following