The manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying.
采用真空油炸前预处理技术研究了护色工艺对真空油炸马铃薯片品质的影响。
2
The results showed that the effects of the different kinds and treatment concentrations of foliar fertilization on the yield and quality of potato are significantly different.
结果表明，不同种类的叶面肥和同一种叶面肥的不同使用浓度对马铃薯产量和品质的影响存在显著差异。
3
The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.