@article{da206eb53eca44c98eec7262c9190ccc,
title = "New standard method for the assessment of the frying colour of French fries (in Dutch)",
keywords = "cassave, karakteristieken, patates frites, kleur, voedselbewaring, voedingsmiddelen, lengte, meting, prestatieniveau, aardappelproducten, aardappelen, kwaliteit, wortelgewassen als groente, vorm, Solanum tuberosum, gewicht, optica, cassava, characteristics, chips (French fries), colour, food preservation, foods, length, measurement, performance, potato products, potatoes, quality, root vegetables, shape, Solanum tuberosum, weight, optics",
author = "M.B.J. Meinders and A.J.M. Timmermans and {van Eijck}, P.C.M.",
year = "1997",
language = "Dutch",
pages = "15--17",
journal = "Aardappelwereld",
issn = "0169-653X",
number = "1",
}