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Color kinetics and acrylamide formation in NaCl soaked potato chips

✍ Scribed by Franco Pedreschi; Oscar Bustos; Domingo Mery; Pedro Moyano; Karl Kaack; Kit Granby

Book ID: 108171227
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 245 KB
Volume: 79
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2006.03.020

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