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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Acrylamide content in dried coloured-flesh potato products: Effects of drying

E. RytelDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, PolandCorrespondence[email protected]
,
A. Tajner-CzopekDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
,
J. MiedziankaDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
,
A. KitaDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
,
A. NemśDepartment of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
&
K. HamouzDepartment of Plant Production, Czech University of Life Sciences in Prague, Prague, Czech Republic
Pages S228-S239 | Received 09 Sep 2016, Accepted 11 Feb 2017, Published online: 08 May 2017

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