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Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

机译：油炸鲜切马铃薯的油吸收和多环芳烃（PAH）：品种效果，抗褐变处理和储存条件

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Sandra Balbino; Maja Repajić; Tea Solarić; Draženka Dite Hunjek; Dubravka Škevin; Klara Kraljić; Marko Obranović; Branka Levaj;
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Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions

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