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.

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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

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