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Influence of oil type on the amounts of acrylamide generated in a model system and in french fries

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Chicago
Mestdagh, Frédéric, Bruno De Meulenaer, Christof Van Poucke, Christel Detavernier, C CROMPHOUT, and Carlos Van Peteghem. 2005. “Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries.” Journal of Agricultural and Food Chemistry 53 (15): 6170–6174.
APA
Mestdagh, Frédéric, De Meulenaer, B., Van Poucke, C., Detavernier, C., CROMPHOUT, C., & Van Peteghem, C. (2005). Influence of oil type on the amounts of acrylamide generated in a model system and in french fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(15), 6170–6174.
Vancouver
1.
Mestdagh F, De Meulenaer B, Van Poucke C, Detavernier C, CROMPHOUT C, Van Peteghem C. Influence of oil type on the amounts of acrylamide generated in a model system and in french fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. AMER CHEMICAL SOC; 2005;53(15):6170–4.
MLA
Mestdagh, Frédéric, Bruno De Meulenaer, Christof Van Poucke, et al. “Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 53.15 (2005): 6170–6174. Print.
@article{322243,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno and Van Poucke, Christof and Detavernier, Christel and CROMPHOUT, C and Van Peteghem, Carlos},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {15},
  pages        = {6170--6174},
  publisher    = {AMER CHEMICAL SOC},
  title        = {Influence of oil type on the amounts of acrylamide generated in a model system and in french fries},
  volume       = {53},
  year         = {2005},
}

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