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Can acrylamide be mitigated throughout the industrial production process of French fries?

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Chicago
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, Carlos Van Peteghem, and Bruno De Meulenaer. 2011. “Can Acrylamide Be Mitigated Throughout the Industrial Production Process of French Fries?” In 241st ACS National Meeting & Exposition : Chemistry of Natural Resources, Abstracts.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., Van Poucke, C., Van Peteghem, C., & De Meulenaer, B. (2011). Can acrylamide be mitigated throughout the industrial production process of French fries? 241st ACS national meeting & exposition : chemistry of natural resources, Abstracts. Presented at the 241st ACS National Meeting & Exposition : Chemistry of Natural Resources.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, Van Poucke C, Van Peteghem C, De Meulenaer B. Can acrylamide be mitigated throughout the industrial production process of French fries? 241st ACS national meeting & exposition : chemistry of natural resources, Abstracts. 2011.
MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, Christof Van Poucke, et al. “Can Acrylamide Be Mitigated Throughout the Industrial Production Process of French Fries?” 241st ACS National Meeting & Exposition : Chemistry of Natural Resources, Abstracts. 2011. Print.
@inproceedings{1268107,
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Fr{\'e}d{\'e}ric and Van Poucke, Christof and Van Peteghem, Carlos and De Meulenaer, Bruno},
  booktitle    = {241st ACS national meeting \& exposition : chemistry of natural resources, Abstracts},
  language     = {eng},
  location     = {Anaheim, CA, USA},
  title        = {Can acrylamide be mitigated throughout the industrial production process of French fries?},
  year         = {2011},
}