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Selection criteria for potato tubers to minimize acrylamide formation during frying
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Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
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Influence of storage practices on acrylamide formation during potato frying