Search Results - F. Mestdagh

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    Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs) by F. Mestdagh, B. De Meulenaer, C. Van Peteghem, C. Cromphout, O. Thas

    Published in Czech Journal of Food Sciences (2004-12-01)
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  2. 2

    Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables by T. De Wilde, B. De Meulenaer, F. Mestdagh, R. Verhé, Y. Govaert, S. Fraselle, J. M Degroodt, S. Vandeburie, K. Demeulemeester, A. Calus, W. Ooghe, C. Van Peteghem

    Published in Czech Journal of Food Sciences (2004-12-01)
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    Article


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