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
By: Zygmunt Sobol, Tomasz Jakubowski and Paulina Wrona
Authors
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland
Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland
DOI: https://doi.org/10.1515/agriceng-2020-0005 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 47 - 55
Submitted on: Jan 1, 2020
Accepted on: Mar 1, 2020
Published on: Mar 30, 2020
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2020 Zygmunt Sobol, Tomasz Jakubowski, Paulina Wrona, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.