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Combined Effects of Gamma Irradiation and Blanching Process on Acrylamide Content in Fried Potato Strips (2015)

First Author: Abboudi M

Attributed to: CENTRE FOR SUSTAINABLE ENERGY USE IN FOOD CHAINS funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/10942912.2014.968790

Publication URI: http://dx.doi.org/10.1080/10942912.2014.968790

Type: Journal Article/Review

Parent Publication: International Journal of Food Properties

Issue: 7