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dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
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dc.contributor | Universitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita |
dc.contributor.author | Alvares Amaral, Rivia |
dc.contributor.author | Benedetti, Benedito Carlo |
dc.contributor.author | Pujolà Cunill, Montserrat |
dc.contributor.author | Achaerandio Puente, María Isabel |
dc.date | 2018-08-30 |
dc.identifier.citation | Alvares Amaral, R. [et al.]. Effect of citric acid on browning of fresh-cut potatoes and on texture after frying. "Acta horticulturae", 30 Agost 2018, vol. 1209, p. 259-264. |
dc.identifier.citation | 0567-7572 |
dc.identifier.citation | 10.17660/ActaHortic.2018.1209.37 |
dc.identifier.uri | http://hdl.handle.net/2117/130010 |
dc.language.iso | eng |
dc.publisher | International Society for Horticultural Science |
dc.relation | https://www.actahort.org/books/1209/1209_37.htm |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura |
dc.subject | French fries |
dc.subject | Solanum tuberosum L. |
dc.subject | browning |
dc.subject | minimal processing |
dc.subject | refrigeration |
dc.subject | package |
dc.subject | French fries |
dc.subject | Patates com a aliment |
dc.title | Effect of citric acid on browning of fresh-cut potatoes and on texture after frying |
dc.type | info:eu-repo/semantics/updatedVersion |
dc.type | info:eu-repo/semantics/article |
dc.description.abstract |