Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 123-132 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Investigation of the effect of blanching, immersion in calcium chloride and Zedo gum coating pretreatments on physicochemical and sensorial properties of fried potato slices. FSCT 2018; 15 (83) :123-132
URL: http://fsct.modares.ac.ir/article-7-20294-en.html
Abstract:   (4749 Views)
This article has no abstract.
Full-Text [PDF 378 kb]   (1459 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/10/27 | Accepted: 2018/02/17 | Published: 2019/01/15

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.