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...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
International Association for Food Protection
2013
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/30464/1/Effect%20of%20frying%20instructions%20for%20food%20handlers%20on%20acrylamide%20concentration%20in%20French%20fries.pdf |