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...
| Main Authors: | , , , , |
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| 格式: | 文件 |
| 语言: | English English |
| 出版: |
International Association for Food Protection
2013
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/30464/1/Effect%20of%20frying%20instructions%20for%20food%20handlers%20on%20acrylamide%20concentration%20in%20French%20fries.pdf |