Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying

✍ Scribed by Palazoǧlu, T. Koray; Gökmen, Vural

• Book ID: 111881909
• Publisher: American Chemical Society
• Year: 2008
• Tongue: English
• Weight: 152 KB
• Volume: 56
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf073046l