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Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes

✍ Scribed by Monica Anese; Renzo Bortolomeazzi; Lara Manzocco; Marisa Manzano; Cristina Giusto; Maria Cristina Nicoli

Book ID: 116488420
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 189 KB
Volume: 42
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2008.09.008

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