The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
出版年份 2020 全文链接
标题
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2020-09-25
DOI
10.1007/s13197-020-04811-w
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures
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