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1 Ergebnisse
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The variability of acrylamide content in potato French frie..:
Gabašová, Michaela
;
Zeleňáková, Lucia
;
Ciesarová, Zuzana
...
Potravinarstvo Slovak Journal of Food Sciences. 17 (2023) - p. 170-184 , 2023
Link:
https://doi.org/10.5219/1857
RT Journal T1 <Title>The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.5219_1857&Exemplar=1&LAN=DE A1 Gabašová, Michaela A1 Zeleňáková, Lucia A1 Ciesarová, Zuzana A1 Benešová, Lucia A1 Kukurová, Kristína A1 Jelemenská, Viera PB HACCP Consulting YR 2023 SN 1337-0960 JF Potravinarstvo Slovak Journal of Food Sciences VO 17 SP 170 OP 184 LK http://dx.doi.org/https://doi.org/10.5219/1857 DO https://doi.org/10.5219/1857 SF ELIB - SuUB Bremen
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