Acrylamide in potato crisp—the effect of raw material and processing - Concepedia

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Acrylamide in potato crisp—the effect of raw material and processing

63

Citations

15

References

2005

Year

Trude Wicklund, Hilde Marit Østlie, Olga Lothe, Svein Halvor Knutsen, E. Bråthen, Agnieszka Kita

Food ChemistryBiomanufacturingPotato Crisp—the EffectFood PreservationFood ProcessingFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

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