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Collection: Electronic Theses & Dissertations
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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Potato chips
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Color of food
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Effect of oleoresin rosemary and tertiary butylhydroquinone on the development of oxidative rancidity in potato chips fried in canola and corn oils
Kresl, Kay Elizabeth
Text (1993)
Part of
Electronic Theses & Dissertations
Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
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Electronic Theses & Dissertations
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