After-Cooking Discoloration of Potatoes Role of the Organic Acids
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb00410.x/fullpdf
Reference14 articles.
1. Potato quality IX. Use of sequestering agents in preventing after-cooking darkening in pre-peeled potatoes
2. After-cooking darkening in oil-blanched French-fried potatoes
3. After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue
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