OIL CONTENT OF FRENCH FRIES AS AFFECTED BY BLANCH TEMPERATURES, FRY TEMPERATURES AND MELTING-POINT OF FRYING OILS

被引：19

作者：

NONAKA, M ^{[1
]}

SAYRE, RN ^{[1
]}

WEAVER, ML ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES CTR,BERKELEY,CA 94710

来源：

AMERICAN POTATO JOURNAL | 1977年 / 54卷 / 04期

关键词：

D O I：

10.1007/BF02852871

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：151 / 159

页数：9

共 9 条

[1] FROZEN FRENCH-FRIED POTATOES - DIFFUSION OF MOISTURE WITHIN THAWED PRODUCT AND ITS RELATION TO PERFORMANCE DURING FINISH FRYING
BURR, HK
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (01) : 87 - 88
[2] BURR HK, 1971, J FOOD SCI, V36, P292
[3] FEUSTAL IC, 1963, ARS748 US DEP AGR AG
[4] GOULD WA, 1954, FOOD PACKER, V35, P52
[5] VARIABLES AFFECTING SUGAR REMOVAL IN FREEZE-LEACHED POTATO STRIPS
HAUTALA, E
NONAKA, M
WEAVER, ML
[J]. AMERICAN POTATO JOURNAL, 1972, 49 (12): : 456 - 462
[6] KEHR AE, 1964, 267 US DEP AGR AGR R
[7] NONAKA M, 1972, FOOD TECHNOL-CHICAGO, V26, P61
[8] Talburt W. F., 1967, POTATO PROCESSING
[9] LEACHING OF FRENCH-FRIED POTATO STRIPS
WEAVER, ML
HAUTALA, E
[J]. AMERICAN POTATO JOURNAL, 1971, 48 (06): : 199 - +