Methods to Reduce After-cooking Darkening (ACD) in Potatoes: A Comparison of Citric Acid, SAPP (Sodium Acid Pyrophosphate), and SAS (Sodium Acid Sulfate)
Author:
Emily Kash
Name Change:
Major:
Food Science and Human Nutrition
Graduation Year:
2008
Thesis Advisor:
Bath Calder
Description of Publication:
The Honors College