Acrylamide formation during the frying of beef burger: Effect of temperature and time

Chemical Engineering Research Bulletin

Volumn 15, Issue 1, 2011, Pages 39-44

  Ghasemian, Samaneh ^a   Rezaei, Karamatollah ^b   Abedini, Reza ^c   Poorazarang, Hashem ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Acrylamide; Frying temperature; Frying time; Full factorial design

Indexed keywords

EID: 84860013718     PISSN: 03797678     EISSN: 20729510     Source Type: Journal    
DOI: 10.3329/cerb.v15i1.7610     Document Type: Article

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