Strategies for controlling acrylamide in a french fry model and a mathematical model of acrylamide formation in a potato chip model.

被引：0
|
作者：
Park, Y
Yang, HW
Storkson, JM
Albright, KJ
Liu, W
Lindsay, RC
Pariza, MW
机构：
[1] Univ Wisconsin, Res Inst, Madison, WI 53706 USA
[2] Univ Wisconsin, Dept Food Sci, Madison, WI 53706 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 227卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
135-AGFD
引用
收藏
页码：U50 / U50
页数：1
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