The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips von Amaral, R.D.A., Achaerandio, I., Benedetti, B.C., Pujolà, M.

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A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips von Amaral, Rivia D. A., Benedetti, Benedito C., Pujolà, Montserrat, Achaerandio, Isabel, Bachelli, Mara L. B.

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Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage von Amaral, R. D. A., Benedetti, B. C., Pujola, M., Achaerandio, I., Bachelli, M. L. B.

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Effect of citric acid on browning of fresh-cut potatoes and on texture after frying von Alvares Amaral, Rivia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat, Achaerandio Puente, María Isabel

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Effect of citric acid on browning of fresh-cut potatoes and on texture after frying von Alvares Amaral, Rivia, Pujolà Cunill, Montserrat, Achaerandio Puente, María Isabel, Benedetti, Benedito Carlo

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