Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps.
| Autor: | Viklund, Gunilla ÅI, Olsson, Kerstin M, Sjöholm, Ingegerd M, Skog, Kerstin I |
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| Zdroj: | Journal of the Science of Food & Agriculture; Jan2008, Vol. 88 Issue 2, p305-312, 8p |
| Databáze: | Complementary Index |
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