OCL - Oilseeds and fats, Crops and Lipids

Deep frying: the role of water from food being fried and acrylamide formation

Christian Gertz, S. Klostermann and S. Parkash Kochhar

OCL, 10 4 (2003) 297-303

Published online: 15 July 2003

DOI: 10.1051/ocl.2003.0297

Christian Gertz

S. Klostermann

S. Parkash Kochhar

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