Effects of pH of dipping solutions on the quality of prepeeled potatoes

Autor:	B. L. Amla, F. J. Francis
Rok vydání:	1961
Předmět:	chemistry.chemical_compound Chromatography chemistry Sodium bisulphite Alcohol content Plant Science Polyethylene Agronomy and Crop Science
Zdroj:	American Potato Journal. 38:121-130
ISSN:	1874-9380 0003-0589
DOI:	10.1007/bf02870218
Popis:	Prepeeled French-fry style potato strips were treated with varying concentrations of sodium bisulphite solutions buffered at six pH values from 4 to 10 and stored in polyethylene and Cryovac bags for 10 and 16 days at 32 to 34° F. and 40 to 42° F. Quality factors such as discoloration, softness, exudation, alcohol content and pH value were measured for each sample.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a18a1cec061ee1a8ddb52f065e72fd4d https://doi.org/10.1007/bf02870218 Zobrazit plný text záznamu Full text from SpringerLink