A COMPARISON OF CHEMICAL AND PHYSICAL METHODS FOR TREATING FRENCH FRIES TO PRODUCE AN ACCEPTABLE MICROWAVED PRODUCT

被引：6

作者：

BUSHWAY, AA

TRUE, RH

WORK, TM

BUSHWAY, RJ

机构：

来源：

AMERICAN POTATO JOURNAL | 1984年 / 61卷 / 01期

关键词：

D O I：

10.1007/BF02871292

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 [作物学];

摘要：

引用

页码：31 / 40

页数：10

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