1. Feustel, I. C. and R. W. Kueneman. 1967. Frozen French fries and other frozen potato products.In W. F. Talburt and O. Smith, eds., “Potato Processing”, 2nd Ed., Avi Publishing Co., Westport, Conn.
2. Morris, H. J. 1958. Test paper for detecting peroxidase. J. Agr. Food. Chem. 6: 383–384; also, Application of peroxidase test paper in food processing. Food Technol. 12: 265–267.
3. Weaver, M. L. and C. C. Huxsoll. 1970. Improving quality of French-fried potatoes by infrared processing. Food Technol. 24(10). This will be Oct. 1970, therefore page nos. are not available at this time.