Your search returned 3 results.

Results
	1.	Selection criteria for potato tubers to minimize acrylamide formation during frying. [electronic resource] by De Wilde, Tineke De Meulenaer, Bruno Mestdagh, Frédéric Govaert, Yasmine Ooghe, Wilfried Fraselle, Stéphanie Demeulemeester, Kürt Van Peteghem, Carlos Calus, André Degroodt, Jean-Marie Verhé, Roland Producer: 20060419 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003. [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: 20060328 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	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 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)