Deep frying: the role of water from food being fried and acrylamide formation

Author： Gertz Christian   Klostermann S.   Parkash Kochhar S.  

Publisher： Edp Sciences

E-ISSN： 1950-697x|10|4|297-303

ISSN： 1258-8210

Source： Oléagineux, Corps gras, Lipides, Vol.10, Iss.4, 2014-06, pp. : 297-303

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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