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THE LIBERATION OF FREE FATTY ACIDS IN POTATO SLICES AT LOW TEMPERATURE.

Author(s) : HALLBERG M. L.

Type of article: Article

Summary

STUDY BY GASEOUS CHROMATOGRAPHY OF THE FORMATION OF FATTY ACIDS IN POTATO SLICES MAINTAINED AT 4 OR 9 DEG C. IN BOTH CASES, THE LIBERATION OF POLYUNSATURATED FATTY ACIDS IS MORE IMPORTANT THAN SATURATED FATTY ACIDS. EVALUATION OF THE EFFECT OF BLANCHING ON POTATO GRANULES, UNDER PRODUCTION CONDITIONS.

Details

  • Original title: THE LIBERATION OF FREE FATTY ACIDS IN POTATO SLICES AT LOW TEMPERATURE.
  • Record ID : 1992-0213
  • Languages: English
  • Source: J. am. Oil Chem. Soc. - vol. 67 - n. 11
  • Publication date: 1990

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