Influence of the frying temperature on acrylamide formation...

European Food Research and Technology 2006 / 02 Vol. 222; Iss. 3-4

Influence of the frying temperature on acrylamide formation in French fries

Katell Fiselier, Diego Bazzocco, Fabiana Gama-Baumgartner, Koni Grob
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Volume:
222
Language:
english
Pages:
6
DOI:
10.1007/s00217-005-0046-6
Date:
February, 2006
File:
PDF, 212 KB
english, 2006
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