- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Bibliographic citation
-
The Impact of Fat Deterioration on Formation of Acrylamide in Fried Foods ; day:09 ; month:03 ; year:2023 ; extent:10
European journal of lipid science and technology ; (09.03.2023) (gesamt 10)
- Creator
-
Gertz, Christian
Aladedunye, Felix
Popp, Martin
Matthäus, Bertrand
- DOI
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10.1002/ejlt.202200144
- URN
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urn:nbn:de:101:1-2023030914364195260411
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:55 AM CEST
Data provider
This object is provided by:
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Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Gertz, Christian
- Aladedunye, Felix
- Popp, Martin
- Matthäus, Bertrand
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Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption
Correction: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption : Anish Dangal
Acrylamide : (August 1992)
Foods
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Progressive deterioration.
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Street foods
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