The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level
Burhan Başaran, Hülya Türk
Topics & Concepts
French friesAcrylamideSunflower oilOlive oilFood scienceChemistryDeep fryingVegetable oilCooking oilCorn oilEdible oilSunflowerHorticultureOrganic chemistryBiologyPolymerCopolymerBiodieselCatalysisPotato Plant ResearchPlant Pathogens and Resistance