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
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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, Tomasz Jakubowski
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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et Paulina Wrona
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
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30 mars 2020
À propos de cet article
Publié en ligne: 30 mars 2020
Pages: 47 - 55
Reçu: 01 janv. 2020
Accepté: 01 mars 2020
DOI: https://doi.org/10.1515/agriceng-2020-0005
Mots clés
© 2020 Zygmunt Sobol et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Sobol, Zygmunt
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
Jakubowski, Tomasz
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland
Wrona, Paulina
Faculty of Production and Power Engineering, University of Agriculture in KrakowPoland