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Effect of Water Immersion of Semi-Finished Products on The Fat Content in Fried Potato Products Cover

Effect of Water Immersion of Semi-Finished Products on The Fat Content in Fried Potato Products

Agricultural Engineering
Volume 20 (2016): Issue 4 (December 2016)
By: Zygmunt Sobol  
Open Access
|Feb 2017

Authors

Zygmunt Sobol

zygmunt.sobol@ur.krakow.pl

Poland
DOI: https://doi.org/10.1515/agriceng-2016-0076 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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Language: English
Page range: 183 - 194
Submitted on: Apr 1, 2016
Accepted on: Sep 1, 2016
Published on: Feb 9, 2017
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
absorption,
fat,
frying,
immersion,
potato
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 2017 Zygmunt Sobol, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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