Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries
Publié en ligne: 30 mars 2020
Pages: 47 - 55
Reçu: 01 janv. 2020
Accepté: 01 mars 2020
© 2020 Zygmunt Sobol et al., published by Sciendo
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