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Reduction of Post-harvest Applied Pesticides in Potatoes during Storage and the Process of Preparing French Fries

机译：在储存期间减少土豆中的收获后应用杀虫剂和准备炸薯条的过程

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Yukari HASEGAWA; Yasuhide TONOGAI; Yumiko NAKAMURA; Yoshio ITO;
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年度 1991
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2. Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments [J] . Nomali Z. Ngobese, Tilahun S. Workneh LWT-Food Science & Technology . 2018,第期

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3. The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production [J] . Zygmunt SOBOL, Tomasz JAKUBOWSKI Przeglad Elektrotechniczny . 2020,第1期

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4. CONTROLLING ACRYLAMIDE IN FRENCH FRY AND POTATO CHIP MODELS AND A MATHEMATICAL MODEL OF ACRYLAMIDE FORMATION: Acrylamide: Acidulants, phytate and calcium [C] . Yeonhwa Park, Heewon Yang, Jayne M. Storkson, ACS Symposium on Chemistry and Safety of Acrylamide in Food . 2005

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5. Effect of various processing on the quality and storage of par-fried French Fries in trans-free cottonseed oil. [D] . Hegde, Vani. 2010

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6. Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars [O] . Nomali Ziphorah Ngobese, Tilahun Seyoum Workneh, Muthulisi Siwela 2017

机译：低温长期和高温短期热烫和油炸处理对六个爱尔兰马铃薯品种的炸薯条品质的影响
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Reduction of Post-harvest Applied Pesticides in Potatoes during Storage and the Process of Preparing French Fries

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