Computer Models Helping To Reduce Acrylamide Levels In French Fries
The process for preparing frozen, par-fried potato strips – distributed to some food outlets for making french fries – can influence the formation of acrylamide in the fries that people eat, a new study has found…
September 28, 2012 · by · in Nutritional News · Tags: influence-the-formation, making-french, new-study, nutrition / diet, par-fried-potato, preparing-frozen, some-food, the-formation, the-fries
