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Journal: Appl. Sci., 2021
Volume: 11
Number: 3943
Article:
Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks
Authors:
by
Agnieszka Tajner-Czopek, Agnieszka Kita and Elżbieta Rytel
Link:
https://www.mdpi.com/2076-3417/11/9/3943
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