✦ LIBER ✦
Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps
✍ Scribed by Gunilla ÅI Viklund; Kerstin M Olsson; Ingegerd M Sjöholm; Kerstin I Skog
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 147 KB
- Volume
- 88
- Category
- Article
- ISSN
- 0022-5142
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