PROCESS FOR PREPARING FROZEN PRE-FRIED AND IN OVEN BAKED CHIPPED POTATOES WITH TEXTURE OF CHIPPED POTATOES FRIED IN HOT OIL

• 1. 具有深锅油炸薯条味道和质地的烘炉焙烤的法国式油炸薯条 [P] . 中国专利： CN1219849A . 1999-06-16
• 2. 在低热值油脂组合物中煎炸生马铃薯片并从薯片中除去部分所述低热值油脂组合物制得低热值油炸马铃薯片 [P] . 中国专利： CN1123517A . 1996-05-29
• 3. PROCESS FOR PREPARING FROZEN PRE-FRIED AND IN OVEN BAKED CHIPPED POTATOES WITH TEXTURE OF CHIPPED POTATOES FRIED IN HOT OIL [P] . CZ344098A3 . 1999-03-17

  机译： 用热油炸制的马铃薯质地制成的冷冻炸薯条和烤箱烤马铃薯的制备方法

• 4. Process for preparing partially Frozen Fried Potato strips that have the texture of potato chips by Immersion in hot oil cuandoson finished in the oven [P] . AR006898A1 . 1999-09-29

  机译： 通过浸入烤箱中完成的热油汤锅中制备具有土豆片质地的部分冷冻油炸土豆条的方法

• 5. IN OVEN BAKED CHIPPED POTATOES WITH A TASTE AND TEXTURE OF CHIPPED POTATOES FRIED IN HOT OIL [P] . CZ9803438A3 . 1999-03-17

  机译： 烤箱中烤土豆的味道和质地，用炸过的辣椒切成薄片

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• 5. Effects of Nitrogen Treatments and Processing Conditions on Acrylamide Formation in Potato Chips or French Fries [D] . Liyanage, Dilumi Wathsala Kekulandala. 2019
• 6. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips [O] . Ki Seon Yu, Hyunnho Cho, Keum Taek Hwang 2018
• 7. EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS [O] . Sezin Tuta, T.Koray Palazoğlu 2017

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