热烫预处理降低鲜切油炸薯片中丙烯酰胺的工艺优化研究
程江华1，2，王灼琛1，谢宁宁1，黄晶晶1，周蓓蓓1，闫晓明1
Optimization of blanching pretreatment technology for decreasing acrylamide in fresh-cut fried potato chips
CHENG Jianghua1，2, WANG Zhuochen1, XIE Ningning1, HUANG Jingjing1, ZHOU Beibei1, YAN Xiaoming1
中国酿造
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2014, (8): 140
-143
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DOI: 10.11882/j.issn.0254-5071.2014.08.032
