ShareLipid composition of some commercial frozen prefried French fries.
Author(s) : SEBEDIO J. L., BONPUNT A., PREVOST J., GRANDGIRARD A.
Type of article: Article
Details
- Original title: Lipid composition of some commercial frozen prefried French fries.
- Record ID : 1995-1659
- Languages: English
- Source: Fett Wiss. Technol. - vol. 96 - n. 6
- Publication date: 1994
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Lipid; Fried potato; Vegetable; Cooking; Freezing; Fatty acid
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SUITABILITY OF HYDROGENATED SOYBEAN OILS FOR PR...
- Author(s) : KEIJBETS M. J. H., EBBENHORST-SELLER G., RUISCH J.
- Date : 1985
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 62 - n. 4
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Lipid changes during frying of frozen prefried ...
- Author(s) : PEREZ CAMINO M. C., MARQUEZ RUIZ G., RUIZ MENDEZ M. V., et al.
- Date : 1991/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 6
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ADEQUACY OF EARLY POTATOES FOR THE PRODUCTION O...
- Author(s) : RYDZ G. A., SZYMANSKA H., ZAKOWSKA H.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 4
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Production of chips from potato cultivars (Sola...
- Author(s) : KAABER L., SUNDT T. W., SLINDE E.
- Date : 1995
- Languages : English
- Source: Potato Res. - vol. 38 - n. 1
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THE LIBERATION OF FREE FATTY ACIDS IN POTATO SL...
- Author(s) : HALLBERG M. L.
- Date : 1990
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 67 - n. 11
View record