Innovative Non-Thermal Technologies Affecting Potato Tuber and Fried Potato Quality

AuthID
 P-00Q-F68
6
Author(s)
Dourado, C
·
Barba, FJ
·
Lorenzo, JM
·
Document Type
Review
Year published
2019
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 88, Pages: 274-289 (16)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85063983383
Wos: WOS:000471083900024
Source Identifiers
ISSN: 0924-2244
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