%0 Journal Article
%T Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks
%A Tajner-Czopek, Agnieszka
%A Kita, Agnieszka
%A Rytel, Elżbieta
%J Applied Sciences
%V 11
%N 9
%@ 2076-3417
%D 2021-04-27
%I Multidisciplinary Digital Publishing Institute
%~ DeepDyve