Acrylamide content in French fries prepared in food service establishments

Published 2018 View Full Article

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Title
Acrylamide content in French fries prepared in food service establishments
Authors
Keywords
Acrylamide, French fries, Food services, Frying, Colour
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 100, Issue -, Pages 83-91
Publisher
Elsevier BV
Online
2018-10-24
DOI
10.1016/j.lwt.2018.10.050

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