Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

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Alvares Amaral, Rivia
Pujolà Cunill, MontserratMés informacióMés informació
Achaerandio Puente, María IsabelMés informacióMés informació
Benedetti, Benedito Carlo
Document typeConference report
Defense date2011
Rights accessOpen Access
CitationAlvares Amaral, R. [et al.]. Effect of citric acid on browning of fresh-cut potatoes and on texture after frying. A: II International Conference on Quality Management of Fresh Cut Produce. "ISHS-Fresh Cut 2011-Convenience Food for a Tasteful Life". Torino: 2011, p. 40. 
URIhttp://hdl.handle.net/2117/13167
Publisher versionhttp://www.freshcut2011.org/downloads/Freshcut2011_Book_of_Abstracts.pdf
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