Guillén, S., R. Oria, M.L. Salvador, I. Martorell, A. Corrales, and K. Granby. 2017. “EFFECTIVENESS OF A TEMPERATURE CONTROL SYSTEM IN HOME INDUCTION HOBS TO REDUCE ACRYLAMIDE FORMATION DURING PAN FRYING”. Italian Journal of Food Science 29 (3). https://doi.org/10.14674/1120-1770/ijfs.v713.