Cite
HARVARD Citation
Ignat, A. et al. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative food science & emerging technologies. pp. 65-69. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ignat, A. et al. (2015). The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative food science & emerging technologies. pp. 65-69. [Online].