A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product.
| Autor: | Bushway, Alfred, True, Ruth, Work, Therese, Bushway, Rodney |
|---|---|
| Zdroj: | American Potato Journal; 1984, Vol. 61 Issue 1, p31-40, 10p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|
Full text from SpringerLink