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The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions
Title The variability of acrylamide content in potato French fries depending on the oil used and deep-frying conditions [elektronický zdroj] / Michaela Gabašová ... [et al.] Author-s Gabašová, Michaela, ; SPUFBP32 (Author) Zeleňáková, Lucia, ; SPUFBP32 (Author) Ciesarová, Zuzana (Author) Benešová, Lucia, ; SPUFBP32 (Author) Kukurová, Kristína (Author) Jelemenská, Viera (Author) Description ilustr., tab. Notes Popis urobený 3.3.2023. Vydané v rámci projektu Drive4SIFood 313011V336 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo Slovak Journal of Food Sciences [Online]. -- ISSN 1337-0960. -- Vol. 17, no.1 (2023), s. 170-184 Category of Publication Activity ADN Category of Publication Activity V3 Subject-s akrylamid hranolky oleje fritovanie kvapalinová chromatografia Country Slovakia Language English URL https://doi.org/10.5219/1857 Database Agro-bibliography
Number of the records: 1