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:
Location of Publication:
  • fogler
  • reynolds
URL to Thesis: