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oaioai:archive.ugent.be:384809

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

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Publication date
1 January 2008
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ELSEVIER SCI LTD
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    Ghent University Academic Bibliography

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    Last time updated on 12/11/2016

    This paper was published in Ghent University Academic Bibliography.

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