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Selection criteria for potato tubers to minimize acrylamide formation during frying

Degroodt; R. Verhé Source: J.Agric.Food Chem., Volume 54, Issue 6, Number 2205, p.2199- 2205 (2006) ISBN: 0021-8561 Keywords: Acrylamide an AS at Carcinogen criteria differences Frying Hand Human IS Maturity ...

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