Impact of control behaviour on unacceptable variation in acrylamide in French fries.
Various studies have identified high concentrations of acrylamide in French fries and they emphasised that there is much uncertainty about actual concentrations in French fries upon consumption. The aim of this study was to get insight in technological as well as people related factors that contribu...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15104/ http://dx.doi.org/10.1016/j.tifs.2010.01.004 |
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