Selection criteria for potato tubers to minimize acrylamide formation during frying, De Wilde, T., De Meulenaer B., Mestdagh F., Govaert Y., Ooghe W., Fraselle Stéphanie, Demeulemeester K., Van Peteghem Carlos, Calus A., Degroodt J-M, et al. , J.Agric.Food Chem., 24/2/2006, Volume 54, Issue 6, Number 2205, p.2199 - 2205, (2006)