Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies

✍ Scribed by Raquel Medeiros Vinci; Frédéric Mestdagh; Bruno De Meulenaer

• Book ID: 113626059
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 554 KB
• Volume: 133
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.08.001