The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying
De Wilde, T. De Meulenaer, B. Mestdagh, F. Verhé, R. Govaert, Y. Fraselle, Stéphanie Degroodt, J-M Vandeburie, S. Demeulemeester, K. Calus, A.
De Wilde, T.
De Meulenaer, B.
Mestdagh, F.
Verhé, R.
Govaert, Y.
Fraselle, Stéphanie
Degroodt, J-M
Vandeburie, S.
Demeulemeester, K.
Calus, A.
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Abstract
Description
Date
2005-07-01
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NA
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Scientific poster, presentation or proceeding
Research Projects
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Keywords
Acrylamide, Frying, ON, Potato, trend, trends, VARIABILITY