Acrylamide reduction under different pre-treatments in French fries

MLA

Franco Pedreschi, et al. “Acrylamide Reduction under Different Pre-Treatments in French Fries.” Journal of Food Engineering, vol. 79, Apr. 2007, pp. 1287–94. EBSCOhost, https://doi.org/10.1016/j.jfoodeng.2006.04.014.

APA

Franco Pedreschi, Kit Granby, Karl Kaack, & Elizabeth Troncoso. (2007). Acrylamide reduction under different pre-treatments in French fries. Journal of Food Engineering, 79, 1287–1294. https://doi.org/10.1016/j.jfoodeng.2006.04.014

Chicago

Franco Pedreschi, Kit Granby, Karl Kaack, and Elizabeth Troncoso. 2007. “Acrylamide Reduction under Different Pre-Treatments in French Fries.” Journal of Food Engineering 79 (April): 1287–94. doi:10.1016/j.jfoodeng.2006.04.014.