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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