Acrylamide content and color development in fried potato strips

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Franco Pedreschi, Universidad de Santiago de Chile, Chile
  • Karl Viggo Kaack, Denmark
  • Kit Granby, Danish Institute for Food and Veterinary Research, Denmark
  • Department of Food Science
  • Plant Food Science
Original languageEnglish
JournalFood Research International
Pages (from-to)40-46
Number of pages7
Publication statusPublished - 2006

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ID: 180717