Quality evaluation of processing potatoes by near infrared reflectance

Journal of the Science of Food and Agriculture

Volumn 79, Issue 5, 1999, Pages 763-771

  Scanlon, Martin G ^a   Pritchard, Mervyn K ^a   Adam, Lorne R ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Dry matter; French fries; Near infrared reflectance; Potatoes; Processing; Quality; Specific gravity; Storage; Sugars

Indexed keywords

EVALUATION; FOOD PROCESSING; INFRARED SPECTROSCOPY; PHOTOMETRY; QUALITY CONTROL; RELATIVE DENSITY; SCANNING ELECTRON MICROSCOPY;

EID: 0032912044     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199904)79:5<763::AID-JSFA250>3.0.CO;2-O     Document Type: Article

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