Correlation of acrylamide with precursors and colour in frozen par-fried french fries

Correlation of acrylamide with precursors and colour in frozen par-fried french fries

The aim of this study was to verify the occurrence of acrylamide formation after final frying and to study the correlation of acrylamide content with amino acids, reducing sugars and moisture content in frozen French fries samples, also to investigate acrylamide formation and reducing sugar content...

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书目详细资料
主要作者:	Baroogh, Babak Hatami
格式:	Thesis
语言:	English
出版:	2012
主题:	Acrylamide French fries Frozen potatoes
在线阅读:	http://psasir.upm.edu.my/id/eprint/32367/1/FSTM%202012%2016R.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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