Acrylamide content in French fries prepared in households: A pilot study in Spanish homes.
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DOI: 10.1016/j.foodchem.2018.03.140
Abstract: An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage… read more here.
Keywords: pilot study; study spanish; acrylamide content; french fries ... See more keywords