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Effect of using different cooking oils on acrylamide formation in some Egyptian fried foods [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إستخدام أنواع مختلفة من زيوت الطهى على تكوين مادة الأكريلاميد فى بعض الأغذية المصرية المقلية.
In: Journal of Agricultural Research Tanta Univeristy 2006.v.32(4)
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Possibilities to decrease the potential of acrylamide formation in fried potato products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاحتمالات الممكنة لتقليل تكوين الاكريلاميد فى منتجات البطاطس المقلية.
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(4)
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