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1 Ergebnisse
1
Deep frying: the role of water from food being fried and ac..:
Gertz Christian
;
Klostermann S
;
Parkash Kochhar S
http://dx.doi.org/10.1051/ocl.2003.0297. , 2003
Link:
https://doi.org/10.1051/ocl.2003.0297
RT Journal T1
Deep frying: the role of water from food being fried and acrylamide formation
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:43e527c913764d99bc6a28e9d09dc754&Exemplar=1&LAN=DE A1 Gertz Christian A1 Klostermann S A1 Parkash Kochhar S PB EDP Sciences YR 2003 K1 acrylamide K1 deep-frying K1 polar material K1 moisture K1 Oils K1 fats K1 and waxes K1 TP670-699 JF http://dx.doi.org/10.1051/ocl.2003.0297 LK http://dx.doi.org/https://doi.org/10.1051/ocl.2003.0297 DO https://doi.org/10.1051/ocl.2003.0297 SF ELIB - SuUB Bremen
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