Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems
Crossref DOI link: https://doi.org/10.1007/s00217-017-2870-x
Published Online: 2017-03-21
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Giovanelli, Gabriella
Torri, Luisa
Sinelli, Nicoletta
Buratti, Susanna
License valid from 2017-03-21