New standard method for the assessment of the frying colour of French fries (in Dutch)

    Research output: Contribution to journalArticleProfessional

    Original languageDutch
    Pages (from-to)15-17
    JournalAardappelwereld
    Issue number1
    Publication statusPublished - 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

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