%0 Generic %D 2005 %T The influence of inter- and intraspecies variability of potatoes on the formation of acrylamide during frying %A De Wilde,T. %A De Meulenaer,B. %A Mestdagh,F. %A R. Verhé %A Govaert,Y. %A Stéphanie Fraselle %A J-M Degroodt %A Vandeburie,S. %A Demeulemeester,K. %A Calus,A. %A Ooghe,W. %A Carlos Van Peteghem %K Acrylamide %K Frying %K ON %K Potato %K trend %K trends %K VARIABILITY %B Voedselchemie in Vlaanderen V. Trends in levensmiddelenanalyse %I NA %C NA %8 0/0/2005 %G eng %N KVCV %1 2027 %2 26/05/2005