Influence of variety and processing conditions on acrylamide levels in fried potato crisps

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 875-881

  Williams, J S E ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDE; ASPARAGINE; OIL; PEROXIDE; SUGAR; WATER;

ARTICLE; CONTROLLED STUDY; COOKING; FOOD PROCESSING; FRYING; NONHUMAN; POTATO; TEMPERATURE; TIME;

SOLANUM TUBEROSUM;

EID: 7044249409     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.050     Document Type: Article

References (18)

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