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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pham Thi Hoan | |
| dc.contributor.other | Hoang Minh Hao | |
| dc.date.accessioned | 2023-04-19T12:47:12Z | - |
| dc.date.available | 2023-04-19T12:47:12Z | - |
| dc.identifier.uri | http://lib.yhn.edu.vn/handle/YHN/36039 | - |
| dc.language.iso | en | |
| dc.subject | Fried potatoes | |
| dc.subject | acrylamide | |
| dc.subject | asparagine | |
| dc.subject | L-asparaginase | |
| dc.subject | Maillard reaction | |
| dc.title | Factors affecting acrylamide mitigation in fried potatoes | |
| Appears in Collections | Xã hội | |
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