Kinetics of crust color changes during deep-fat frying of impregnated french fries

dc.date.accessioned2017-03-23T15:14:31Z
dc.date.available2017-03-23T15:14:31Z
dc.date.created2017-03-23T15:14:31Z
dc.date.issued2002
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/10533/173217
dc.identifier1970037
dc.identifierWOS:000176775900009
dc.languageeng
dc.publisherELSEVIER SCIENCE LTD
dc.relationhttps://doi.org/10.1016/S0260-8774(01)00211-4
dc.relation10.1016/S0260-8774(01)00211-4
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1970037
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.titleKinetics of crust color changes during deep-fat frying of impregnated french fries
dc.typeArticulo


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