Determination of acrylamide in potato chips, french fries and frying oil

Simple item page
dc.contributor.authorWaisundara, V.
dc.date.accessioned2016-05-06T08:23:59Z
dc.date.available2016-05-06T08:23:59Z
dc.date.issued2013
dc.identifier.citation13th Asean Food Conference 2013 Meeting Future Food Demands: Security and Sustainability
dc.identifier.urihttps://dl-ifs.nsf.gov.lk/handle/1/1285
dc.publisherSingapore Institute of Food Science and Technology
dc.titleDetermination of acrylamide in potato chips, french fries and frying oil
dc.typeConference Paper

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
IFS_PUB_36.pdf
Size:
698.63 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
0 B
Format:
Plain Text
Description:
Download

Collections

Proceedings