Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips

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dc.contributor.authorMariotti Celis, María Salomé
dc.contributor.authorCortés, Pablo
dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2020-07-23T15:51:37Z
dc.date.available2020-07-23T15:51:37Z
dc.date.issued2017
dc.fuente.origenConveris
dc.identifier.doi10.1007/s11947-017-1981-5
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.urihttps://doi.org/10.1007/s11947-017-1981-5
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/37063
dc.identifier.wosidWOS:000412021800015
dc.issue.numeroNo. 11
dc.language.isoen
dc.pagina.final2099
dc.pagina.inicio2092
dc.revistaFood and Bioprocess Technologyes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.subject.otherAlimentos - Biotecnologíaes_ES
dc.subject.otherTecnología de los alimentoses_ES
dc.subject.otherPapas fritases_ES
dc.titleApplication of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chipses_ES
dc.typeartículo
dc.volumenVol. 10
sipa.codpersvinculados166405
sipa.codpersvinculados71999
sipa.codpersvinculados18770
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