Acrylamide formation during frying

Advances in Deep-Fat Frying of Foods

Volumn , Issue , 2008, Pages 143-168

  Matthäus, Bertrand ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84919482260     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (76)

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