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

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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.
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