Development and experimental validation of a frying model to estimate acrylamide levels in french fries
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 3 (2008), p. E109-E114 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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