Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips

dc.creatorMariotti Celis, María Salomé
dc.creatorCortés, Pablo
dc.creatorDueik González, Verónica Paula
dc.creatorBouchon Aguirre, Pedro Alejandro
dc.creatorPedreschi Plasencia, Franco
dc.date.accessioned2020-07-23T15:51:37Z
dc.date.available2020-07-23T15:51:37Z
dc.date.created2020-07-23T15:51:37Z
dc.date.issued2017
dc.identifier10.1007/s11947-017-1981-5
dc.identifier1935-5130
dc.identifier1935-5149
dc.identifierhttps://doi.org/10.1007/s11947-017-1981-5
dc.identifierhttps://repositorio.uc.cl/handle/11534/37063
dc.languageen
dc.rightsacceso restringido
dc.titleApplication of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips
dc.typeartículo


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