Matthäus, Bertrand, <br/><br/>
ADVANCES IN DEEP-FAT FRYING OF FOODS :  Acrylamide Formation During Frying / 
by Bertrand Matthäus ; edited by Serpil Sahin and Servet Gülüm Sumnu 
 - Boca Raton :  CRC Press,  2009 
 - 26 pages 
<br/><br/> Original from book 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Deep frying<br/>Food--Analysis<br/>Food--Composition<br/>Oils and fats, Edible