The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes
Article first published online: 31 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages S342–S347, October 2012
How to Cite
Calder, B. L., Cowles, E. A., Davis-Dentici, K. and Bushway, A. A. (2012), The Effectiveness of Antibrowning Dip Treatments to Reduce After-Cooking Darkening in Potatoes. Journal of Food Science, 77: S342–S347. doi: 10.1111/j.1750-3841.2012.02900.x
- Issue published online: 12 OCT 2012
- Article first published online: 31 AUG 2012
- MS 20110954 Submitted 8/5/2011, Accepted 6/20/2012.
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