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more general categories information about this item Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) low fat foods (146) cooked foods (1504) fried foods (100) plant products (54971) sugar products (416) refined sugar (21) white sugar (8) vegetable products (11423) potato products (1652) potato chips (108) product quality (18080) food quality (12184) food processing quality (1511) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) food processing quality (1511) food technology (8197) food processing (5550) foods (20022) low fat foods (146) cooked foods (1504) fried foods (100) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) water content (3555) lipid composition (4442) lipid content (2254) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) sugar products (416) refined sugar (21) white sugar (8) vegetable products (11424) potato products (1652) potato chips (108) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) application technology (7315) application methods (4351) dipping (121) processing technology (28127) pretreatment (394) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Reducing oil content of fried potato crisps considerably using a 'sweet' pre-treatment technique Author(s) of Article: Will be identified in next release Citation: Journal of food engineering 2007 v.80 no.2 pp. 719-726 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=698964 Name of Publication: Journal of food engineering Publishing Company: Will be identified in next release Accession Number: 240015
