Einfluss einiger Antioxidantien auf die Fettstabilisierung waehrend des Fritierens und der Lagerung von fritierten Kartoffelprodukten. 1.Teil Kartoffelkrispies.
1987
Pazola Z. | Buchowski M. | Korczak J. | Grzeskowiak B.
AGROVOC Keywords
Bibliographic information
Pagination
v.481-487(7)
Other Subjects
Produit a base de pomme de terre
Language
German
Note
Summaries (De, En); 4 tab.; 5 graph; 15 ref.
Translated Title
English.
Effect of some antioxidants on fat stability during deep frying and storage of fried potato products. pt.1 Potato crisps.
Type
Journal Article; Journal Part; Summary
Source
Ernaehrung (Austria). Nutrition. (Jul 1987). v. 11(7) p. 481-487.
Corporate Author
Landwirtschafliche Universitaet Posen (Poland). Inst. fuer Humanernaehrung
United States. National Technical Information Service.
2012-11-15
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