A scienitist has proposed alternatives to the use of sulphites in potatoes, which could help preventing the browning that appears after peeling and/or cutting certain foods.
A graduate in Food Science and Technology, has proposed alternatives to the use of sulphites in potatoes, one of the...
Read more New Methods For Maintaining The Quality Of Minimally Processed Potatoes For 14 Days
Wednesday 29 October 2014
New Methods For Maintaining The Quality Of Minimally Processed Potatoes For 14 Days
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