Old Web
English
Sign In
Acemap
>
Paper
>
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
2005
Tineke De Wilde
Bruno De Meulenaer
Frédéric Mestdagh
Roland Verhé
Yasmine Govaert
Jean Marie Degroodt
Stephan Vandeburie
Kürt Demeulemeester
A. Calus
Wilfried Ooghe
Carlos Van Peteghem
Keywords:
Biotechnology
Food science
Acrylamide
Materials science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]