Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices

dc.date.accessioned2016-11-29T20:04:11Z
dc.date.available2016-11-29T20:04:11Z
dc.date.created2016-11-29T20:04:11Z
dc.date.issued2009
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/10533/130613
dc.identifier1050160
dc.identifierWOS:000265771200020
dc.languageeng
dc.publisherACADEMIC PRESS
dc.relationhttps://doi.org/10.1016/j.lwt.2009.01.008
dc.relation10.1016/j.lwt.2009.01.008
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1050160
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleModeling water loss and oil uptake during vacuum frying of pre-treated potato slices
dc.typeArticulo


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