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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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Can acrylamide be mitigated throughout the industrial production process of French fries?
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Van grond tot mond : verlaging van het acrylamidegehalte in aardappelen
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Evaluation of acrylamide mitigation recipes on industrial production of French fries
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Effective quality control of incoming potatoes as an acrylamide mitigation strategy for the French fries industry: a two year study
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Influence of oil type on the amounts of acrylamide generated in a model system and in french fries