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    Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

    Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions by Sandra Balbino, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, Branka Levaj

    Published 2020-11-01
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