Processing Effects on Safety of Foods: Effect of Oil Type on Free Asparagine and Reducing Sugars Concentration and Relationship with Acrylamide Formation in French fries.

Simple item page
dc.contributor.advisorProfessor Ian Connerton
dc.contributor.authorHANAN MOHAMMED EIDHAH ALGHAMDI
dc.date2014
dc.date2015-03-06 06:05:00.660
dc.date.accessioned2022-05-30T06:59:51Z
dc.date.available2022-05-30T06:59:51Z
dc.degree.departmentProfessor Ian Connerton
dc.identifier.other24572
dc.identifier.urihttps://drepo.sdl.edu.sa/handle/20.500.14154/50254
dc.publisherSaudi Digital Library
dc.titleProcessing Effects on Safety of Foods: Effect of Oil Type on Free Asparagine and Reducing Sugars Concentration and Relationship with Acrylamide Formation in French fries.
dc.typeThesis
sdl.thesis.levelMaster
sdl.thesis.sourceSACM - United Kingdom

Files

Collections

SACM - United Kingdom

Copyright owned by the Saudi Digital Library (SDL) © 2025