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Threonine requirements for rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) at the fry stage are similar
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Optimization of the blanching process to reduce acrylamide in fried potatoes
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- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation
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Determination of the threonine requirement for maintenance in Atlantic salmon (Salmo salar L.) fry with the diet dilution procedure
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Free and bound patulin in cloudy apple juice
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Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry
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Selection criteria for potato tubers to minimize acrylamide formation during frying
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Influence of storage practices on acrylamide formation during potato frying
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Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods