Potato quality XIII. Preventing after-cooking discoloration in oil blanched French fries-Reference-Cited by-同舟云学术

Potato quality XIII. Preventing after-cooking discoloration in oil blanched French fries

Author:

Smith Ora,Davis C. O.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

Reference29 articles.

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2. Anderson, E. E., W. B. Esselen and C. R. Fellers. 1954. Factors affecting the quality of pre-peeled potatoes. Food Technol. 8: 569–573.

3. Anonymous. 1960. Frozen potatoes, led by French-fries, pass peas as institutional best-seller. Quick Frozen Foods 23 (3): 295–297.

4. Anonymous. Sodium phosphates for industry. Monsanto Chemical Co., Inorganic Chemicals Division, St. Louis, Mo.

5. Bate-Smith, E. C., J. C. Hughes and T. Swain. 1958. After-cooking discoloration in potatoes. Chem. and Ind. 1958: 627–628.

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