Influence of deep-frying using various commercial oils on acrylamide formation in french fries / Hao Zhang ...[et al.]
Call Number: IF 55 (126) Material type:
ArticleSubject(s): ACRYLAMIDE -- IFOnline resources: Click here to access online
In:
Food Additives & Contaminants : Part A 32 (7) 2015 : 1083-1088
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YI2016 M01
Acrylamide; Deep-frying; Container; French fries
อะคริลาไมด์; การทอดแบบน้ำมันท่วม; มันฝรั่งทอด
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