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more general categories information about this item Calendar Year Calendar Year Year (337475) 2012 (47541) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) oils (1351) agricultural products (74894) plant products (54971) vegetable products (11423) potato products (1652) potato chips (108) potatoes (1348) vegetables (10538) root vegetables (2722) potatoes (1348) product quality (18080) sensory properties (4680) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) frying (338) food processing (5550) cooking (1491) frying (338) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) chemical composition (25538) water content (3555) physics (54990) physical properties (32618) color (4392) temperature (18106) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) vegetable products (11424) potato products (1652) potato chips (108) potatoes (1348) vegetables (10538) root vegetables (2722) potatoes (1348) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering support systems and models (27487) models (27236) technology (49139) communications technology (1352) photography (378) photographs (122) processing technology (28127) drying (1992) heat treatment (3316) blanching (177) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Grading of Potato Chips According to Their Sensory Quality Determined by Color Author(s) of Article: Will be identified in next release Citation: Food and bioprocess technology 2012 v.5 no.6 pp. 2401-2408 Click to View: (Click to View) Date of Publication: 2012 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=463291 Name of Publication: Food and bioprocess technology Publishing Company: Will be identified in next release Accession Number: 92942
