1.
Guillén S, Oria R, Salvador M, Martorell I, Corrales A, Granby K. EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING. Ital. J. Food Sci. 2017;29(3). doi:10.14674/1120-1770/ijfs.v713