The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries-Reference-Cited by-同舟云学术

The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries

Published:2008 Issue:6 Volume:88 Page:989-995
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Burch Rachel S,Trzesicka Agnieszka,Clarke Matthew,Elmore J Stephen,Briddon Adrian,Matthews Wendy,Webber Nina

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference19 articles.

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5. Summary and conclusions of the sixty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). [Online]. Available: http://www.who.int/ipcs/food/jecfa/sum-maries/en/summary_report_64_final.pdf [12 October 2007].

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