Portela, F. <br/><br/>
Acido acetoidroxamico e outros complexantes na inibicao do escurecimento de palitos de batatinha julgados por avaliacao organoleptica 
 The effect of acetohydroxamic acid and other chelating compounds on the inhibition of browning reactions in french fried potatoes as evaluated by sensorial analysis 

<br/><br/><label>Subjects--Topical Terms: </label><br/>BATATA<br/>ANALISE ORGANOLEPTICA<br/>COMPOSTO QUIMICO<br/>ANALISE DE ALIMENTO