Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.
The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and r...
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | लेख |
| भाषा: | English English |
| प्रकाशित: |
International Association for Food Protection
2013
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| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/30464/1/Effect%20of%20frying%20instructions%20for%20food%20handlers%20on%20acrylamide%20concentration%20in%20French%20fries.pdf |