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Lactic acid fermentation reduces acrylamide formed during production of fried potato products

Published 2009

Read in Norwegian

Publication details

Journal : Aspects of Applied Biology , vol. 97 , p. 67–73 , 2009

International Standard Numbers :
Printed : 0265-1491

Publication type : Academic article

Contributors : Blom, Hans; Baardseth, Pernille; Sundt, T; Slinde, E

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no