Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time
Kerstin Olsson, Rita Svensson, Carl-Axel RoslundVolume:
84
Year:
2004
Language:
english
Pages:
12
DOI:
10.1002/jsfa.1681
File:
PDF, 261 KB
english, 2004