Quality of Dried Potatoes for Human Consumption atáDrying in the Proctor&Schwartz Drier.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A22700017" target="_blank" >RIV/62156489:_____/02:22700017 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Quality of Dried Potatoes for Human Consumption atáDrying in the Proctor&Schwartz Drier.

Original language description

Thepaper aims at an assesment of the influence of chosen drying regime in the Proctor&Schwartz drier on quality of dried potato chips meant for human consumption. The assesment of this influence onto the final quality involved several quality indices theevaluate the resulting product from the viewpoint of substances important in terms of energy and nutrition, contained in raw and dried potatoes.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

15th International Congress ofáChemical and Process Engineering ? CHISA 2002

ISBN

80-86059-33-2

ISSN

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e-ISSN

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Number of pages

2

Pages from-to

269-270

Publisher name

ČSCHI, EFCE Praha

Place of publication

Praha

Event location

Praha

Event date

Nov 16, 2001

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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