Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

Author: Severini C.   Baiano A.   De Pilli T.   Romaniello R.   Derossi A.  

Publisher: Elsevier

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.36, Iss.7, 2003-11, pp. : 657-665

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