Effect of aparagine and sugar potato content on acrylamide formation in French fries

F. Pedreschi, K. Kaack, Kit Granby

Research output: Contribution to conferenceConference abstract for conferenceResearch

Original languageEnglish
Publication date2006
Publication statusPublished - 2006
EventIFT meeting - Orlando, FL, United States
Duration: 24 Jun 200628 Jun 2006

Conference

ConferenceIFT meeting
CountryUnited States
CityOrlando, FL
Period24/06/200628/06/2006

Cite this

Pedreschi, F., Kaack, K., & Granby, K. (2006). Effect of aparagine and sugar potato content on acrylamide formation in French fries. Abstract from IFT meeting, Orlando, FL, United States.