Acrylamide in fried potato products
High acrylamide levels have been detected in fried potato products. Dietary intake studies observed large differences in acrylamide between single foodstuffs, within food categories, and within batches of similarly processed products. FAO/WHO emphasized that causes of variation need to be understood...
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/52670/1/Acrylamide%20in%20fried%20potato%20products.pdf http://psasir.upm.edu.my/id/eprint/52670/ https://www.sciencedirect.com/science/article/pii/B9780128028322000085 |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
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