The effects of some technological parameters on the quality of fried snack products
2006
Kita, A.,Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The purpose of the present study was to determine the effects of some technological parameters on the quality of fried snack products, i.e. potato chips and crisps. The determinations included the impact of the frying medium on subsequent properties of snack product. Besides, the objective of the study was to find effective methods for reducing acrylamide formation during potato chips production
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书目信息
Zeszyty Naukowe Akademii Rolniczej we Wroclawiu. Rozprawy (Poland)
期
537240
ISSN
0867-1427
出版者
Wydawnictwo Akademii Rolniczej we Wroclawiu
页码
65 p.
其它主题
Produit a base de pomme de terre; Propriete physicochimique; Tecnologia de alimetos; Propiedades organolepticas; Propiedades fisicoquimicas; Propriete organoleptique
语言
抛光
注释
Summary (En)
7 fig., 12 tables
Bibliography p. 55-63
翻译的标题
Wplyw wybranych parametrow technologicznych na jakosc smazonych produktow przekaskowych
类型
Bibliography; Summary; Thesis
团体作者
Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
2010-03-15
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