Statistics for Acrylamide in heat - processed foods: Studying the effect of the potato variety on free amino acid asparagine and reducing sugar levels and the relation to the potential of the acrylamide formation in French fries from three potato cultivars
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| Acrylamide in heat - processed foods: Studying the effect of the potato variety on free amino acid asparagine and reducing sugar levels and the relation to the potential of the acrylamide formation in French fries from three potato cultivars | 2 |
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| October 2024 | 0 |
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| DissertationsRoot/24578/MSc dissertation final.pdf | 2 |
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