✦ LIBER ✦
The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato ( Ipomoea batatas L. Lam) Chips
✍ Scribed by Lim, P.K.; Jinap, S.; Sanny, M.; Tan, C.P.; Khatib, A.
- Book ID
- 121849441
- Publisher
- Institute of Food Technologists
- Year
- 2013
- Tongue
- English
- Weight
- 249 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-1147
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