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Annals. Food Science and Technology 2020SCREENING THE EFFECT OF EXTRACTION CONDITIONS ON ANTIOXIDANT POTENTIAL OF POTATO PEEL EXTRACTS: A COMPARATIVE EVALUATION Doha Ansari1×, Santa Goomer2 1Department
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How to fill out evaluation of potato peel

01
Begin by sorting the potato peels and removing any damaged or discolored pieces.
02
Evaluate the color, texture, and odor of the potato peels to determine their freshness.
03
Assess the overall cleanliness and signs of contamination on the potato peels.
04
Grade the potato peels based on the above criteria, using a rating scale if necessary.
05
Record your evaluation findings in a designated form or document for future reference.

Who needs evaluation of potato peel?

01
Food processing companies
02
Restaurants
03
Potato chip manufacturers
04
Research institutions studying food waste
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The evaluation of potato peel is the process of assessing the quality, nutritional value, and potential uses of potato peels.
Food manufacturers, processors, or researchers working with potato peels are required to file evaluation of potato peel.
The evaluation of potato peel is typically filled out by providing detailed information on the analysis, findings, and conclusions of the assessment.
The purpose of evaluation of potato peel is to determine the value and potential applications of potato peels in various industries such as food, agriculture, or pharmaceutical.
Information such as nutritional content, chemical composition, processing methods, and potential uses of potato peels must be reported on the evaluation.
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