Open AccessA Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
Author(s) -
Klara Sjölin,
Marilyn Rayner,
Jeanette Purhagen,
Ingegerd Sjöholm
Publication year - 2022
Publication title -
journal of food engineering and technology
Language(s) - English
Resource type - Journals
ISSN - 2051-7734
DOI - 10.32732/jfet.2022.11.1.22
Subject(s) - solanum tuberosum , preservative , food service , food preparation , food science , raw material , business , scale (ratio) , environmental science , pulp and paper industry , chemistry , food safety , horticulture , engineering , biology , geography , marketing , cartography , organic chemistry