An experimental set-up for studying acrylamide formation in potato crisps
| Autor: | Viklund, G., Mendoza, F., Sjöholm, I., Skog, K. |
|---|---|
| Zdroj: | In LWT - Food Science and Technology 2007 40(6):1066-1071 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Viklund, G., Mendoza, F., Sjöholm, I., Skog, K. |
|---|---|
| Zdroj: | In LWT - Food Science and Technology 2007 40(6):1066-1071 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect