Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crispsReport as inadecuate




Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps - Download this document for free, or read online. Document in PDF available to download.

(2008)FOOD CHEMISTRY.106(3).p.914-922 Mark

Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-384809



Author: Frédéric Mestdagh , Tineke De Wilde , Karel Delporte, Carlos Van Peteghem and Bruno De Meulenaer

Source: https://biblio.ugent.be/publication/384809



DOWNLOAD PDF




Related documents