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Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Zygmunt Sobol

Zygmunt Sobol

Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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Sobol, Zygmunt
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Tomasz Jakubowski

Tomasz Jakubowski

Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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Jakubowski, Tomasz
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Paulina Wrona

Paulina Wrona

Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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Wrona, Paulina
  
Mar 30, 2020
Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries's Cover Image
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Published Online: Mar 30, 2020
Page range: 47 - 55
Received: Jan 01, 2020
Accepted: Mar 01, 2020
DOI: https://doi.org/10.1515/agriceng-2020-0005
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© 2020 Zygmunt Sobol et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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English
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Business and Economics, Business Management, Industries, Transportation, Logistics, Air Traffic, Shipping, Engineering, Mechanical Engineering, Production Technology, Materials Sciences, Biomaterials and Natural Materials, Materials for Energy
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