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Zoekresultaten - 2 results
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
CONSUMPTION contribution data dietary Dietary intake Dietary-intake exposure exposure assessment food food consumption Foods Girls Individuals intake LEVEL levels method older ON percentile POPULATION Recall ...
Selection criteria for potato tubers to minimize acrylamide formation during frying
type of soil and storage time at 8 °C appeared to have a minor influence on the acrylamide formation during frying. On the other hand, the tuber size of the potato did contribute in a significant manner ...