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The effects of deep-frying, microwave, oven and sous vide c..:
Ateş, Esra
;
Unal, Kubra
International Journal of Gastronomy and Food Science. 31 (2023) - p. 100666 , 2023
Link:
https://doi.org/10.1016/j.ijgfs.2023.100666
RT Journal T1 <Title>The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2023.100666&Exemplar=1&LAN=DE A1 Ateş, Esra A1 Unal, Kubra PB Elsevier BV YR 2023 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 31 SP 100666 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2023.100666 DO https://doi.org/10.1016/j.ijgfs.2023.100666 SF ELIB - SuUB Bremen
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