Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables by T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem

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