Open AccessEFFECT OF ANTIOXIDANTS ADDED TO FRYING OIL ON CONTENT OF ACRYLAMIDE IN FRIED POTATO PRODUCTS
Author(s) -
Agnieszka Kita,
Agnieszka TajnerCzopek,
Anna Pęksa,
Elżbieta Rytel,
G. Lisińska
Publication year - 2011
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2011/78/037-046
Subject(s) - food science , acrylamide , chemistry , organic chemistry , polymer , copolymer