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PROCESS FOR PREVENTION OR Dimming OF POTATOES AFTER COOKING
PROCESS FOR PREVENTION OR Dimming OF POTATOES AFTER COOKING
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机译:烹饪后马铃薯的防除或调光方法
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摘要
The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP.
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