Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries. Agricultural Engineering , [S. l.], v. 24, n. 1, p. 47–55, 2020. Disponível em: https://ojs.agriceng.org/index.php/AgricEng/article/view/216.. Acesso em: 8 jan. 2025.