Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products

✍ Scribed by Francisco Morales; Edoardo Capuano; Vincenzo Fogliano

• Book ID: 111484655
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 209 KB
• Volume: 1126
• Category: Article
• ISSN: 0890-6564
• DOI: 10.1196/annals.1433.051