The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
Kurek, M., Repajić, M., Marić, M., Ščetar, M., Trojić, P., Levaj, B., Galić, K.
Published in Journal of food science and technology (01.08.2021)
Published in Journal of food science and technology (01.08.2021)
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