| Original language | Dutch |
|---|---|
| Pages (from-to) | 15-17 |
| Journal | Aardappelwereld |
| Issue number | 1 |
| Publication status | Published - 1997 |
Keywords
- cassava
- characteristics
- chips (French fries)
- colour
- food preservation
- foods
- length
- measurement
- performance
- potato products
- potatoes
- quality
- root vegetables
- shape
- Solanum tuberosum
- weight
- optics
Cite this
Meinders, M. B. J., Timmermans, A. J. M., & van Eijck, P. C. M. (1997). New standard method for the assessment of the frying colour of French fries (in Dutch). Aardappelwereld, (1), 15-17.