Matches in DBpedia 2016-04 for { <http://doi.org/10.1111/j.1365-2621.2004.tb09903.x> ?p ?o }
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- j.1365-2621.2004.tb09903.x accessdate "2012-09-17".
- j.1365-2621.2004.tb09903.x authors "C. Granda, R. G. Moreira, S. E. Tichy".
- j.1365-2621.2004.tb09903.x date "October 2004".
- j.1365-2621.2004.tb09903.x doi "10.1111/j.1365-2621.2004.tb09903.x".
- j.1365-2621.2004.tb09903.x isCitedBy List_of_cooking_appliances.
- j.1365-2621.2004.tb09903.x isCitedBy Vacuum_fryer.
- j.1365-2621.2004.tb09903.x issue "69".
- j.1365-2621.2004.tb09903.x pages "E405–E411".
- j.1365-2621.2004.tb09903.x publisher Institute_of_Food_Technologists.
- j.1365-2621.2004.tb09903.x title "Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying".
- j.1365-2621.2004.tb09903.x url "http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2004.tb09903.x".
- j.1365-2621.2004.tb09903.x url j.1365-2621.2004.tb09903.x.
- j.1365-2621.2004.tb09903.x volume "69".
- j.1365-2621.2004.tb09903.x work "Journal of Food Science".