Keyword [Potato crisps] Result: 1 - 2 | Page: 1 of 1 1.  Inhibition Of Acrylamide Formation By Several Food Additives In Fried Potato Crisps 2.  Studies On The Analysis Of Acrylamide And The Elements Affecting The Formation Of Acrylamide In Potato Chips   <<First  <Prev  Next>  Last>>  Jump to

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