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Food Additives & Contaminants: Part A Volume 38, 2021 - Issue 5

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Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

Stephen J. Powersa Stats Powers Ltd, SomersetUK

Donald S. Mottramb Department of Food and Nutritional Sciences, University of Reading, Whiteknights, ReadingUK

Andrew Curtisc European Snacks Association Asbl, Brussels, Belgium

Nigel G. Halfordd Plant Science Department, Rothamsted Research, Harpenden, HertfordshireUKCorrespondence[email protected]

https://orcid.org/0000-0001-6488-2530

Pages 782-806 | Received 09 Nov 2020, Accepted 27 Dec 2020, Published online: 18 Mar 2021

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https://doi.org/10.1080/19440049.2020.1871083
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