Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

Author：

E-ISSN： 1532-2386|18|8|1829-1836

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.18, Iss.8, 2015-08, pp. : 1829-1836

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Evaluation of the Apogee Wheat Variety for its Utilization in Baked Products and Noodles

By Veillard Patrick V. Kokini Jozef L.

Habitation, Vol. 11, Iss. 4, 2008-09 ,pp. : 185-201

Cognizant Communication Corporation

Access to resources Recommend Favorite

Genome Update. Let the consumer beware: Streptomyces genome sequence quality

By Studholme David J.

Microbial Biotechnology, Vol. 9, Iss. 1, 2016-01 ,pp. : 3-7

Blackwell Publishing

Access to resources Recommend Favorite

An evaluation of the implications of virulence in non-European populations of Globodera pallida and G. rostochiensis for potato cultivation in Europe

By Hockland Sue

Nematology, Vol. 14, Iss. 1, 2012-01 ,pp. : 1-13

Brill

Access to resources Recommend Favorite

Evaluation of the Quality of Four Commercially Available Natural Enemies

By O'Neil R.J. Giles K.L. Obrycki J.J. Mahr D.L. Legaspi J.C. Katovich K.

Biological Control, Vol. 11, Iss. 1, 1998-01 ,pp. : 1-8

Academic Press

Access to resources Recommend Favorite

Stereologic Evaluation of the Pig Gastric Wall and of Somatostatinergic and Serotoninergic Immunoreactive Mucosal Cells during Perinatal Development

By van Ginneken C. Weyns A. van Meir F.

European Journal of Morphology, Vol. 39, Iss. 2, 2001-04 ,pp. : 113-120

Ashgate Publishing Ltd

Access to resources Recommend Favorite