Quality of Potatoes by Sous Vide Processing

Quality of sous vide processed potatoes was studied in relation to the differences of processing temperatures (70, 80, 90 or 100°C) and degrees of vacuum (30 or 100Torr) in packaging. In addition, quality changes in sous vide processed potatoes during storage was also investigated. When processed at...

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Veröffentlicht in:	Journal of the japanese society for cold preservation of food 1993/12/28, Vol.19(4), pp.173-177
Hauptverfasser:	YOSHIMURA, Miki, SHONO, Yohoko, YAMAUCHI, Naoki
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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