Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems

Klara Sjölin

Department of Food Technology, Engineering and Nutrition

Research output: Thesis › Doctoral Thesis (compilation)

54 Downloads (Pure)

2 Article
1 Review article

3 results

2022
A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
Sjölin, K., Rayner, M., Purhagen, J. & Sjöholm, I., 2022 Jun 10, In: Journal of Food Engineering and Technology. 11, 1, p. 22-35 14 p.
Research output: Contribution to journal › Review article › peer-review

Open Access
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
Sjölin, K., Sjöholm, I., Rayner, M. & Purhagen, J. K., 2022 Jun 12, In: Food & Nutrition Journal. 7, 3, 7 p., 248.
Research output: Contribution to journal › Article › peer-review

Open Access
2018
Determination of Cooking Degree of Boiled and Steam Cooked Poatoes (Solanum tuberosum L.) from Physico-Chemical and Sensorial Perspective
Sjölin, K., Rayner, M., Sjöholm, I. & Purhagen, J., 2018, In: Advances in Food Science and Engineering. 2, 4, p. 146
Research output: Contribution to journal › Article › peer-review

Open Access