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The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content
The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer US
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3235404/ https://ncbi.nlm.nih.gov/pubmed/21853292 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-011-0252-2 |
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