EFFECT OF FINISH-FRYING CONDITIONS ON QUALITY OF FRENCH FRIED POTATOES

被引：4
|
作者：
ZAK, JM [1 ]
HOLT, C [1 ]
机构：
[1] WESTERN FARMERS ASSOC,LYNDEN FARMS,SEATTLE,WA 98119
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02785.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：92 / 95
页数：4
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