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Influence of oil type and oil quality on acrylamide formation of French fries
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Towards a better understanding in acrylamide formation, degradation and reduction in model system (and foodstuffs)
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A model system to define the impact of specific factors influencing acrylamide formation in foods
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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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Influence of storage practices on acrylamide formation during potato frying
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Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)
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Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables