{\rtf1\ansi\deff0\deftab360

{\fonttbl
{\f0\fswiss\fcharset0 Arial}
{\f1\froman\fcharset0 Times New Roman}
{\f2\fswiss\fcharset0 Verdana}
{\f3\froman\fcharset2 Symbol}
}

{\colortbl;
\red0\green0\blue0;
}

{\info
{\author Biblio 7.x}{\operator }{\title Biblio RTF Export}}

\f1\fs24
\paperw11907\paperh16839
\pgncont\pgndec\pgnstarts1\pgnrestart
Optimization of the blanching process to reduce acrylamide in fried potatoes, Mestdagh, F., De Wilde T., Fraselle St\'e9phanie, Govaert Y., Ooghe W., Degroodt J-M, Verh\'e9 R., Van Peteghem Carlos, and De Meulenaer B. , LWT - Food Science and Technology, 0/11/2008, Volume 41, Issue 9, Number 1654, p.1648 - 1654, (2008)\par \par }