@article{245422056fad4e64bc00a0976d259bb8,
title = "Quality related minimization of acrylamide formation--an integrated approach",
keywords = "Acrylamide/analysis, Acrylamides/analysis, Cooking, Food Analysis, Food Handling, Food Technology, Freezing, Hot Temperature, Hydrogen-Ion Concentration, Maillard Reaction, Models, Theoretical, Quality Control, Salts/chemistry, Solanum tuberosum, Temperature, Time Factors",
author = "Knut Franke and Marco Sell and Reimerdes, \{Ernst H\}",
year = "2005",
doi = "10.1007/0-387-24980-X\_27",
language = "English",
volume = "561",
pages = "357--369",
journal = "Advances in Experimental Medicine and Biology",
issn = "0065-2598",
publisher = "Springer",
}