The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method,...

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Bibliographic Details
Main Authors: Barbara Sawicka, Piotr Pszczółkowski, Anna Kiełtyka-Dadasiewicz, Piotr Barbaś, Marek Ćwintal, Barbara Krochmal-Marczak
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Applied Sciences
Subjects:
biotechnology
effective microorganisms
agriculture
environmental protection
nutrient processing
food processing
Online Access:https://www.mdpi.com/2076-3417/11/4/1415

Internet

https://www.mdpi.com/2076-3417/11/4/1415

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