Deep frying: the role of water from food being fried and acrylamide formation
Gertz, C. ((Chemisches Untersuchungsamt, Hagen (Allemagne))), Klostermann, S, Kochhar, S.P
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)
Published in OCL. Oléagineux, corps gras, lipides (01.07.2003)
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