Factors affecting the concentration of acrylamide during deep‐fat frying of potatoes
Author:
Affiliation:
1. Federal Research Centre for Nutrition and Food, Institute for Lipid Research, Münster, Germany
2. Federal Research Centre for Nutrition and Food, Institute Cereal, Potato and Starch Technology, Detmold, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200400992
Reference29 articles.
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4. Chronic toxicity and oncogenicity study on acrylamide incorporated in the drinking water of Fischer 344 rats
5. A Lifetime Oncogenicity Study in Rats with Acrylamide
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