The effect of freezing on microscopic structure and palatability of French-fried potatoes

The effect of freezing on microscopic structure and palatability of French-fried potatoes

Graduation date: 1960

Bibliographic Details
Main Author: Lyman, Shirley Catherine Marie
Other Authors: Mackey, Andrea
Language:en_US
Published: 2012
Subjects:
Frozen vegetables
Online Access:http://hdl.handle.net/1957/26441

Internet

http://hdl.handle.net/1957/26441

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