Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale

✍ Scribed by Shiyi Ou; Qilin Lin; Yuping Zhang; Caihuan Huang; Xi Sun; Liang Fu

• Book ID: 116541003
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 353 KB
• Volume: 9
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2007.06.008