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W artykule przedstawiono produkcję ziemniaka w Polsce oraz kierunki jego przetwórstwa. Omówiono wartość odżywczą ziemniaka oraz wymagania jakościowe dla ziemniaków przeznaczonych do przetwórstwa na chipsy, frytki, produkty suszone, konserwowane, chłodzone i mrożone. Przedstawiono również przydatność odmian do przetwórstwa oraz znaczenie ziemniaka, jako surowca do produkcji skrobi i etanolu.
New Polish and foreign carrot varieties suitable for the processing industry for preserves, frozen and dried products, are presented. At selection of varieties, first of all, fertility, shape and surface of root, red-orange colour intensity and uniformity of bark and central cylinder (core), carotene content and sensoric traits are taken into consideration.
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