Impact of the characteristics of fresh potatoes available in-retail on exposure to acrylamide: Case study for French fries
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DOI: 10.1016/j.foodcont.2016.11.005
Abstract: Abstract Different batches of stored potatoes identified as “special for frying” at the point of purchase were investigated for the formation of acrylamide under controlled handling and frying conditions. Samples were randomly obtained from February… read more here.
Keywords: exposure acrylamide; potatoes available; impact characteristics; exposure ... See more keywords