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Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries

(2007) FOOD CHEMISTRY. 100(3). p.1153-1159
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Chicago
Mestdagh, Frédéric, Bruno De Meulenaer, and Carlos Van Peteghem. 2007. “Influence of Oil Degradation on the Amounts of Acrylamide Generated in a Model System and in French Fries.” Food Chemistry 100 (3): 1153–1159.
APA
Mestdagh, Frédéric, De Meulenaer, B., & Van Peteghem, C. (2007). Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. FOOD CHEMISTRY, 100(3), 1153–1159.
Vancouver
1.
Mestdagh F, De Meulenaer B, Van Peteghem C. Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2007;100(3):1153–9.
MLA
Mestdagh, Frédéric, Bruno De Meulenaer, and Carlos Van Peteghem. “Influence of Oil Degradation on the Amounts of Acrylamide Generated in a Model System and in French Fries.” FOOD CHEMISTRY 100.3 (2007): 1153–1159. Print.
@article{352322,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno and Van Peteghem, Carlos},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {3},
  pages        = {1153--1159},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries},
  volume       = {100},
  year         = {2007},
}

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