The effect of technological treatments on the properties of french fries potato and acrylamide content
2011
Tajner-Czopek, A.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The research aim of the work was to settle the influence of raw material and applied treatments in French fries production on their colour, consistence, fat and acrylamide content
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Bibliographic information
Monografie (Poland)
Issue
120
ISSN
1898-1151
Publisher
Wydawnictwo Uniwersytetu Przyrodniczego we Wroclawiu
Pagination
86 p.
Other Subjects
Tecnologia de alimetos
Language
Polish
Note
Summary (En)
36 fig. 6 tables
248 ref.
ISBN
978-83-7717-042-7
Translated Title
Wplyw zabiegow technologicznych na wlasciwosci frytek ziemniaczanych i zawartosc akrylamidu
Type
Bibliography; Summary
2011-01-15
AGRIS AP
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