Optimization of the blanching process to reduce acrylamide in fried potatoes
- Author
- Frédéric Mestdagh (UGent) , Tineke De Wilde (UGent) , S FRASELLE, Y GOVAERT, Wilfried Ooghe (UGent) , JM DEGROODT, Roland Verhé (UGent) , Carlos Van Peteghem (UGent) and Bruno De Meulenaer (UGent)
- Organization
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-430300
- MLA
- Mestdagh, Frédéric, et al. “Optimization of the Blanching Process to Reduce Acrylamide in Fried Potatoes.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 41, no. 9, 2008, pp. 1648–54.
- APA
- Mestdagh, F., De Wilde, T., FRASELLE, S., GOVAERT, Y., Ooghe, W., DEGROODT, J., … De Meulenaer, B. (2008). Optimization of the blanching process to reduce acrylamide in fried potatoes. LWT-FOOD SCIENCE AND TECHNOLOGY, 41(9), 1648–1654.
- Chicago author-date
- 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): 1648–54.
- Chicago author-date (all authors)
- 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.
- 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.
- IEEE
- [1]F. Mestdagh et al., “Optimization of the blanching process to reduce acrylamide in fried potatoes,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 41, no. 9, pp. 1648–1654, 2008.
@article{430300, author = {{Mestdagh, Frédéric and De Wilde, Tineke and FRASELLE, S and GOVAERT, Y and Ooghe, Wilfried and DEGROODT, JM and Verhé, 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}}, }