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Deep frying: the role of water from food being fried and acrylamide formation

Deep frying: the role of water from food being fried and acrylamide formation http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Oléagineux, Corps gras, Lipides Unpaywall

Deep frying: the role of water from food being fried and acrylamide formation

Gertz, Christian; Klostermann, S.; Parkash Kochhar, S.
Oléagineux, Corps gras, Lipides – Jul 1, 2003
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Deep frying: the role of water from food being fried and acrylamide formation

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Publisher
Unpaywall
ISSN
1258-8210
DOI
10.1051/ocl.2003.0297
Publisher site
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Abstract

Journal

Oléagineux, Corps gras, Lipides – Unpaywall

Published: Jul 1, 2003

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