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Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

(2008) FOOD CHEMISTRY. 106(3). p.914-922
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Citation

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Chicago
Mestdagh, Frédéric, Tineke De Wilde, Karel Delporte, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps.” Food Chemistry 106 (3): 914–922.
APA
Mestdagh, Frédéric, De Wilde, T., Delporte, K., Van Peteghem, C., & De Meulenaer, B. (2008). Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. FOOD CHEMISTRY, 106(3), 914–922.
Vancouver
1.
Mestdagh F, De Wilde T, Delporte K, Van Peteghem C, De Meulenaer B. Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2008;106(3):914–22.
MLA
Mestdagh, Frédéric, Tineke De Wilde, Karel Delporte, et al. “Impact of Chemical Pre-treatments on the Acrylamide Formation and Sensorial Quality of Potato Crisps.” FOOD CHEMISTRY 106.3 (2008): 914–922. Print.
@article{384809,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and Delporte, Karel and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {3},
  pages        = {914--922},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps},
  url          = {http://dx.doi.org/1854/8920},
  volume       = {106},
  year         = {2008},
}

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