Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060719 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060719
2 Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
This email address is being protected from spambots. You need JavaScript enabled to view it.
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060719
Factors Affecting Acrylamide Formation in Processed Potato Products – A Simulation Approach
E. Cummins1, F. Butler1, N. Brunton2, and R. Gormley2 1 University College Dublin, School of Agriculture, Food Science and Veterinary Medicine, Biosystems Engineering, Earlsfort Terrace, Dublin 2, Ireland2 Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
This email address is being protected from spambots. You need JavaScript enabled to view it.
First page of the article
