Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

✍ Scribed by De Wilde, Tineke; De Meulenaer, Bruno; Mestdagh, Frédéric; Govaert, Yasmine; Ooghe, Wilfried; Fraselle, Stéphanie; Demeulemeester, Kürt; Van Peteghem, Carlos; Calus, André; Degroodt, Jean-Marie; Verhé, Roland

• Book ID: 123610366
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 61 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0525030