Selection Criteria for Potato Tubers To Minimize Acrylamide...

Journal of Agricultural and Food Chemistry 2006 / 03 Vol. 54; Iss. 6

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

De Wilde, Tineke, De Meulenaer, Bruno, Mestdagh, Frédéric, Govaert, Yasmine, Ooghe, Wilfried, Fraselle, Stéphanie, Demeulemeester, Kürt, Van Peteghem, Carlos, Calus, André, Degroodt, Jean-Marie, Verhé
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Volume:
54
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0525030
Date:
March, 2006
File:
PDF, 61 KB
english, 2006
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