Reducing Acrylamide Formation in Fried Potato Crisps by Pre-drying and Vacuum Frying Techniques

Xiao Dong Chen, T T Mai Tran

Research output: Chapter in Book/Report/Conference proceeding › Conference Paper › Research › peer-review

Original language	English
Title of host publication	CHEMECA 2007 Proceedings
Editors	M J Rhodes
Place of Publication	Australia
Publisher	Engineers Australia
Pages	1 - 13
Number of pages	13
ISBN (Print)	0 858 25844 7
Publication status	Published - 2007
Event	Chemeca: Australasian Conference on Chemical Engineering 2007 - Melbourne, Australia Duration: 23 Sept 2007 → 26 Sept 2007

Conference	Chemeca: Australasian Conference on Chemical Engineering 2007
Abbreviated title	CHEMECA 2007
Country/Territory	Australia
City	Melbourne
Period	23/09/07 → 26/09/07

Cite this

@inproceedings{195f48225648499fa65b77e716ecbd7e,

title = "Reducing Acrylamide Formation in Fried Potato Crisps by Pre-drying and Vacuum Frying Techniques",

author = "Chen, {Xiao Dong} and Tran, {T T Mai}",

year = "2007",

language = "English",

isbn = "0 858 25844 7",

pages = "1 -- 13",

editor = "Rhodes, {M J}",

booktitle = "CHEMECA 2007 Proceedings",

publisher = "Engineers Australia",

address = "Australia",

note = "Chemeca: Australasian Conference on Chemical Engineering 2007, CHEMECA 2007 ; Conference date: 23-09-2007 Through 26-09-2007",

}

TY - GEN

T1 - Reducing Acrylamide Formation in Fried Potato Crisps by Pre-drying and Vacuum Frying Techniques

AU - Chen, Xiao Dong

AU - Tran, T T Mai

PY - 2007

Y1 - 2007

UR - http://www.chemeca2007.com/

M3 - Conference Paper

SN - 0 858 25844 7

SP - 1

EP - 13

BT - CHEMECA 2007 Proceedings

A2 - Rhodes, M J

PB - Engineers Australia

CY - Australia

T2 - Chemeca: Australasian Conference on Chemical Engineering 2007

Y2 - 23 September 2007 through 26 September 2007

ER -