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Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries

✍ Scribed by T. K. Palazoğlu; V. Gökmen

Book ID
111405458
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
838 KB
Volume
73
Category
Article
ISSN
0022-1147

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