Cite
HARVARD Citation
Hsu, H. et al. (2016). Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes. Food chemistry. pp. 669-678. [Online].
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Hsu, H. et al. (2016). Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes. Food chemistry. pp. 669-678. [Online].