QUALITY COMPARISON OF FRENCH FRY STYLE POTATOES PRODUCED BY...

Journal of Food Processing and Preservation 2004 Vol. 28; Iss. 6

QUALITY COMPARISON OF FRENCH FRY STYLE POTATOES PRODUCED BY OVEN HEATING, IMMERSION FRYING AND CONTROLLED DYNAMIC RADIANT HEATING

BRIAN J. LLOYD, BRIAN E. FARKAS, KEVIN M. KEENER
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Volume:
28
Year:
2004
Language:
english
Pages:
13
DOI:
10.1111/j.1745-4549.2004.23075.x
File:
PDF, 119 KB
english, 2004
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