Stability of potato crisps subjected to several conditions of storage
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated until the panel detected significant differen...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2001-08-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/354 |