FRENCH FRY QUALITY RELATED TO SPECIFIC GRAVITY AND SOLIDS CONTENT VARIATION AMONG POTATO STRIPS WITHIN SAME TUBER

被引：32

作者：

SAYRE, RN ^{[1
]}

NONAKA, M ^{[1
]}

WEAVER, ML ^{[1
]}

机构：

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

来源：

AMERICAN POTATO JOURNAL | 1975年 / 52卷 / 03期

关键词：

D O I：

10.1007/BF02855128

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：73 / 82

页数：10

共 20 条

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[2]

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[3]

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[4]

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JOHNSTON, FB ;

KENKARS, E ;

NUNES, AC .

AMERICAN POTATO JOURNAL, 1970, 47 (03) :87-&

[5]

KEHR AE, 1964, 267 USDA AGR HDB

[6]

KIRKPATRICK MC, 1956, 1142 USDA TECH B

[7]

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[8]

SOGGY-CENTERED FRENCH FRIES [J].

MOHR, WP .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1972, 5 (04) :179-183

[9]

MURPHY HJ, 1959, 583 MAIN AGR EXPT ST

[10]

NISSEN M., 1955, American Potato Journal, V32, P332, DOI 10.1007/BF02898423

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