Influence of the frying process and potato cultivar on acrylamide formation in French fries
| Autor: | Yang, Yali, Achaerandio, Isabel, Pujolà, Montserrat |
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| Zdroj: | In Food Control April 2016 62:216-223 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Yang, Yali, Achaerandio, Isabel, Pujolà, Montserrat |
|---|---|
| Zdroj: | In Food Control April 2016 62:216-223 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect