Effect of NaCl Treatment on Browing of Fresh-cut Potato Chips
WANG Ning
ZHANG Yanyan
ZHANG Chunyan
WANG Aili
YAN Lufei
Keywords：Fresh cut potatoNaCl treatmentresponse surface analysisPPObrowning
Publication Date：2023-10-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 7-11 )