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Optimization of the blanching process to reduce acrylamide in fried potatoes

(2008) LWT-FOOD SCIENCE AND TECHNOLOGY. 41(9). p.1648-1654
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Chicago
Mestdagh, Frédéric, Tineke De Wilde, S FRASELLE, Y GOVAERT, Wilfried Ooghe, JM DEGROODT, Roland Verhé, Carlos Van Peteghem, and Bruno De Meulenaer. 2008. “Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes.” Lwt-food Science and Technology 41 (9): 1648–1654.
APA
Mestdagh, Frédéric, De Wilde, T., FRASELLE, S., GOVAERT, Y., Ooghe, W., DEGROODT, J., Verhé, R., et al. (2008). Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-FOOD SCIENCE AND TECHNOLOGY, 41(9), 1648–1654.
Vancouver
1.
Mestdagh F, De Wilde T, FRASELLE S, GOVAERT Y, Ooghe W, DEGROODT J, et al. Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-FOOD SCIENCE AND TECHNOLOGY. 2008;41(9):1648–54.
MLA
Mestdagh, Frédéric, Tineke De Wilde, S FRASELLE, et al. “Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes.” LWT-FOOD SCIENCE AND TECHNOLOGY 41.9 (2008): 1648–1654. Print.
@article{430300,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and De Wilde, Tineke and FRASELLE, S and GOVAERT, Y and Ooghe, Wilfried and DEGROODT, JM and Verh{\'e}, Roland and Van Peteghem, Carlos and De Meulenaer, Bruno},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  language     = {eng},
  number       = {9},
  pages        = {1648--1654},
  title        = {Optimization of the blanching process to reduce acrylamide in fried potatoes},
  volume       = {41},
  year         = {2008},
}

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