Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps
Frédéric Mestdagh, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, Bruno De MeulenaerVolume:
106
Year:
2008
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2007.07.001
File:
PDF, 172 KB
english, 2008