Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

por Pelaić, Zdenka, Čošić, Zrinka, Pedisić, Sandra, Repajić, Maja, Zorić, Zoran, Levaj, Branka
Publicado 2021

Effect of UV-C Irradiation on the Shelf Life of Fresh-Cut Potato and Its Sensory Properties after Cooking

por Pelaić, Zdenka, Čošić, Zrinka, Repajić, Maja, Pedisić, Sandra, Zorić, Zoran, Ščetar, Mario, Galić, Kata, Levaj, Branka
Publicado 2022

Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

por Kurek, Mia, Repajić, Maja, Ščetar, Mario, Radošević, Lea, Pedisić, Sandra, Pelaić, Zdenka, Levaj, Branka, Galić, Kata
Publicado 2022