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Influence of storage practices on acrylamide formation during potato frying. [electronic resource] by
- De Wilde, Tineke
- De Meulenaer, Bruno
- Mestdagh, Frédéric
- Govaert, Yasmine
- Vandeburie, Stephan
- Ooghe, Wilfried
- Fraselle, Stéphanie
- Demeulemeester, Kürt
- Van Peteghem, Carlos
- Calus, André
- Degroodt, Jean-Marie
- Verhé, Roland
Producer: 20050919
In:
Journal of agricultural and food chemistry vol. 53
Availability: No items available.
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