Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
Three different systems were used for the evaluation of the effect of frying oil quality and tertiarybutyl hydroquinone (TBHQ) on the shelf‐life of fried potato crisps. Batches of potato slices were fried for 4 min at 30 min intervals over a period of 5 h day−1 for eight consecutive days in refined,...
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| Format: | Article |
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John Wiley & Sons
1986
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116310/ |