Evaluation of Acrylamide Contents of Potato Crisps Sold in Iranian Markets

Subject Areas : food microbiology

R. Saeidi Asl ¹ , M. Iraji Far ² , M. Fahimdanesh ³

1 - Professor of the Department of Food Science, Sabzevar Branch, Islamic Azad University, Iran.
2 - M. Sc. Student of Food Science, Sabzevar Branch, Islamic Azad University, Iran
3 - Assistant Professor of the Department of Food Science, Shahr-e-Ghods Branch, Islamic Azad University, Iran

Received: 2013-07-20 Accepted : 2013-08-22 Published : 2014-01-01

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References:

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