Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

Angelika Petrasch; Heike Schliesser; Gernot Zweytick; Emmerich Berghofer

Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

Angelika Petrasch
, Heike Schliesser
, Gernot Zweytick
, Emmerich Berghofer

Fachbereich Lebensmittelwissenschaften

Universität für Bodenkultur - Department für Lebensmittelwissenschaften und -technologie

Publikation: Konferenzbeitrag › Poster

Originalsprache	Englisch
Publikationsstatus	Veröffentlicht - 4 Nov. 2008
Veranstaltung	First European Food Congress: Food Production - Nutrition - Healthy Consumers - Laibach, Slowenien Dauer: 4 Nov. 2008 → 9 Nov. 2008

Konferenz

Konferenz	First European Food Congress
Land/Gebiet	Slowenien
Ort	Laibach
Zeitraum	4/11/08 → 9/11/08

Dieses zitieren

@conference{882441531b8d43c28fb018e841fdd7a7,

title = "Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying",

author = "Angelika Petrasch and Heike Schliesser and Gernot Zweytick and Emmerich Berghofer",

year = "2008",

month = nov,

day = "4",

language = "English",

note = "First European Food Congress ; Conference date: 04-11-2008 Through 09-11-2008",

}

TY - CONF

T1 - Comparison of various pre-treatments for production of French fries to standardise and increase the dry matter content for a lower fat uptake during frying

AU - Petrasch, Angelika

AU - Schliesser, Heike

AU - Zweytick, Gernot

AU - Berghofer, Emmerich

PY - 2008/11/4

Y1 - 2008/11/4

M3 - Poster

T2 - First European Food Congress

Y2 - 4 November 2008 through 9 November 2008

ER -