参考资料：

1. Mohammed K. Al-Khusaibi & Keshavan Niranjan：The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices

https://pubs.acs.org/doi/full/10.1021/jf970671p

2. The science behind the perfect chip

https://www.bbc.com/future/article/20150407-the-science-of-the-perfect-chip

3. M.N. Riaz： Snack Foods, Processing, Reference Module in Food Science, 2016.

https://www.sciencedirect.com/topics/food-science/potato-chip

4. J. I. Mate et al: Effect of Blanching on Structural Quality of Dried Potato Slices，J. Agric. Food Chem. 1998, 46, 676−681.

5. R.E. Webb et al: ATLANTIC: A NEW POTATO VARIETY WITH HIGH SOLIDS, GOOD PROCESSING QUALITY, AND RESISTANCE TO PESTS，AMERICAN POTATO JOURNAL, 1978, vol55

6. Jose ´ I. Reyes De Corcuera：Blanching of Foods，Encyclopedia of Agricultural, Food, and Biological Engineering

7. Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

https://pubs.acs.org/doi/full/10.1021/jf970671p

8. Wilbur A. Gould ：POTATO PRODUCTION, PROCESSING & TECHNOLOGY, CTI PUBLICATIONS, INC.

9. 加拿大政府官网:

https://www.inspection.gc.ca/plant-health/potatoes/potato-varieties/atlantic/eng/1312587385643/1312587385644）

10. 大西洋品种土豆的特征：

https://cropwatch.unl.edu/potato/atlantic_characteristics