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publicationName Communications in agricultural and applied biological sciences
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bibliographicCitation De Wilde T, De Meulenaer B, Mestdagh F, Verhé R, Govaert Y, Fraselle S, Degroodt M, Vandeburie S, Demeulemeester K, Calus A, Ooghe W, Van Peteghem C. Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables. Commun Agric Appl Biol Sci. 2004;69(2):109–12. PMID: 15560200.
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date 2004
identifier https://pubmed.ncbi.nlm.nih.gov/15560200
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language English
source https://pubmed.ncbi.nlm.nih.gov/
title Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
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Total number of triples: 36.