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Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

(2002) CZECH JOURNAL OF FOOD SCIENCES. 22(spec. no.). p.15-18
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MLA
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, et al. “Acrylamide Formation During Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables.” Czech Journal of Food Sciences. Vol. 22. 2002. 15–18. Print.
APA
De Wilde, T., De Meulenaer, B., Mestdagh, F., Verhé, R., Govaert, Y., Fraselle, S., Degroodt, J., et al. (2002). Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables. CZECH JOURNAL OF FOOD SCIENCES (Vol. 22, pp. 15–18). Presented at the Chemical Reactions in Foods V.
Chicago author-date
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Roland Verhé, Y Govaert, S Fraselle, JM Degroodt, et al. 2002. “Acrylamide Formation During Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables.” In Czech Journal of Food Sciences, 22:15–18.
Chicago author-date (all authors)
De Wilde, Tineke, Bruno De Meulenaer, Frédéric Mestdagh, Roland Verhé, Y Govaert, S Fraselle, JM Degroodt, S Vandeburie, K Demeulemeester, André Calus, Wilfried Ooghe, and Carlos Van Peteghem. 2002. “Acrylamide Formation During Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables.” In Czech Journal of Food Sciences, 22:15–18.
Vancouver
1.
De Wilde T, De Meulenaer B, Mestdagh F, Verhé R, Govaert Y, Fraselle S, et al. Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables. CZECH JOURNAL OF FOOD SCIENCES. 2002. p. 15–8.
IEEE
[1]
T. De Wilde et al., “Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables,” in CZECH JOURNAL OF FOOD SCIENCES, Prague, Czech Republic, 2002, vol. 22, no. spec. no., pp. 15–18.
@inproceedings{307485,
  author       = {De Wilde, Tineke and De Meulenaer, Bruno and Mestdagh, Frédéric and Verhé, Roland and Govaert, Y and Fraselle, S and Degroodt, JM and Vandeburie, S and Demeulemeester, K and Calus, André and Ooghe, Wilfried and Van Peteghem, Carlos},
  booktitle    = {CZECH JOURNAL OF FOOD SCIENCES},
  issn         = {1212-1800},
  language     = {eng},
  location     = {Prague, Czech Republic},
  number       = {spec. no.},
  pages        = {15--18},
  title        = {Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables},
  volume       = {22},
  year         = {2002},
}