Tuber components affecting acrylamide formation and colour in fried potato: variation by variety, year, storage temperature and storage time
- 19 February 2004
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 84 (5) , 447-458
- https://doi.org/10.1002/jsfa.1681
Abstract
No abstract availableKeywords
Funding Information
- Swedish Council for Forestry and Agricultural Research
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