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Excerpt from Reducing the Oil Content of Potato Chips by Controlling Their Temperature After Frying No mention was made of the effect of oil viscosity per se on oil content of potato chips. This publication reports further experiments conducted at this laboratory on the effect of oil viscosity on oil content of potato chips. Methods used to minimize the oil retained on the product will also be described. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.