frozen french fry
Selected indexed studies
- Palm oil and palm olein frying applications. (Asia Pac J Clin Nutr, 2005) [PMID:16326649]
- Acrylamide in French fries: influence of free amino acids and sugars. (J Agric Food Chem, 2004) [PMID:15186100]
- Bacteriological Survey of the Frozen Prepared Foods Industry: III. Potato Products. (Appl Microbiol, 1967) [PMID:16349740]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Palm oil and palm olein frying applications. (2005) pubmed
- Acrylamide in French fries: influence of free amino acids and sugars. (2004) pubmed
- Bacteriological Survey of the Frozen Prepared Foods Industry: III. Potato Products. (1967) pubmed
- The Global Potato-Processing Industry: A Review of Production, Products, Quality and Sustainability. (2025) pubmed
- A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. (2019) pubmed