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Journal Article

Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils

M. Nonaka; R. N. Sayre; M. L. Weaver
American Journal of Potato Research · Vol. 54, Issue 4 · pp. 151-159 · 1977

Abstract

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Bibliographic Information

JournalAmerican Journal of Potato Research
PublisherSpringer
Publication Date1977-04-01
Publication Year1977
Volume54
Issue4
Pages151-159
Document TypeJournal Article
Print ISSN1099-209X
eISSN1874-9380
DOI10.1007/bf02852871

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NARA Access Coverage1923-01-01~Current
Journal Homepagehttps://www.springer.com/journal/12230
Publisher PageOpen Publisher Page
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