Acrylamide and flavour in potato crisps

C1 - Edited contributions to conferences/learned societies

Elmore, J. S., Halford, N. G., Briddon, A., Dodson, A. T., Muttucumaru, N. and Mottram, D. S. 2013. Acrylamide and flavour in potato crisps. Acrylamide, furans and other food-borne contaminants, from plant science to food chemistry. Aspects of Applied Biology 116 . pp. 103-110

AuthorsElmore, J. S., Halford, N. G., Briddon, A., Dodson, A. T., Muttucumaru, N. and Mottram, D. S.
Year of Publication2013
Funder project or codeWheat
BBSRC LINK: Producing low acrylamide risk potatoes
[20:20 Wheat] Maximising yield potential of wheat
FunderBiotechnology and Biological Sciences Research Council
ISSN02651491
Page range103-110

Permalink - https://repository.rothamsted.ac.uk/item/8qyw5/acrylamide-and-flavour-in-potato-crisps

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