Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study
Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effe...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24173/1/Possible%20causes%20of%20variation%20in%20acrylamide%20concentration%20in%20French%20fries%20prepared%20in%20food%20service%20establishments.pdf |