Acrylamide formation and reduction in fried potatoes

Processing Effects on Safety and Quality of Foods

Volumn , Issue , 2009, Pages 231-251

  Pedreschi, Franco ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 78651368796     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (55)

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