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bibliographicCitation Taubert D, Harlfinger S, Henkes L, Berkels R, Schömig E. Influence of processing parameters on acrylamide formation during frying of potatoes. J Agric Food Chem. 2004 May 05;52(9):2735–9. doi: 10.1021/jf035417d. PMID: 15113184.
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title Influence of Processing Parameters on Acrylamide Formation during Frying of Potatoes
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Total number of triples: 38.