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Comparison of the efficacy of sodium acid sulfate and citric acid treatments in reducing acrylamide formation in French fries

Author: Byungchul Kim; Maine Agricultural and Forest Experiment Station.
Publisher: Orono, Me. : Dept. of Food Science and Human Nutrition, University of Maine, 2009.
Series: Technical bulletin (Maine Agricultural and Forest Experiment Station), 201.
Edition/Format:   Print book : State or province government publication : EnglishView all editions and formats
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Additional Physical Format: Online version:
Comparison of the efficacy of sodium acid sulfate and citric acid treatments in reducing acrylamide formation in French fries.
Orono, Me. : Dept. of Food Science and Human Nutrition, University of Maine, 2009
(OCoLC)952022074
Material Type: Government publication, State or province government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Byungchul Kim; Maine Agricultural and Forest Experiment Station.
OCLC Number: 457181385
Notes: "June 2009"--Cover.
Description: 7 pages : charts ; 23 cm.
Series Title: Technical bulletin (Maine Agricultural and Forest Experiment Station), 201.
Responsibility: Byungchul Kim [and others].

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