ShareSensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil.
Author(s) : GEMERT L. J. van
Type of article: Article
Summary
Assessment by trained tasters of the sensorial quality of crisps and French fries stored, respectively, for six months at room temperature and for twelve months at -20 deg C.
Details
- Original title: Sensory properties during storage of crisps and French fries prepared with sunflower oil and high oleic sunflower oil.
- Record ID : 1998-0943
- Languages: English
- Source: Grasas Aceites - vol. 47 - n. 1-2
- Publication date: 1996
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Potato; Organoleptic property; Fried potato; Vegetable; Edible oil
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- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 735-739; 3 fig.; 6 tabl.
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- Date : 1987
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- Source: Colet. ITAL - vol. 17 - n. 2
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- Date : 1983
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- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 2
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- Date : 1992
- Languages : English
- Source: Pol. J. Food Nutr. Sci. - vol. 1 - n. 3
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- Author(s) : LOISELLE F., TAI G. C. C., CHRISTIE B. R.
- Date : 1990
- Languages : English
- Source: Am. Potato J. - vol. 67 - n. 9
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