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
Total visits
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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 | 4 |
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| January 2026 | 0 |
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| DissertationsRoot/24578/MSc dissertation final.pdf | 2 |
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