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. [Internet]. 2017 Mar. 17 [cited 2026 May 17];29(3). Available from: https://www.itjfs.com/index.php/ijfs/article/view/713