@article{Mery-2007-JFoodEng-ColorKinetics,
title = "Color kinetics and acrylamide formation in NaCl soaked potato chips",
journal = "Journal of Food Engineering",
volume = "79",
number = "3",
pages = "989 - 997",
year = "2007",
issn = "0260-8774",
doi = "DOI: 10.1016/j.jfoodeng.2006.03.020",
ee = "http://www.sciencedirect.com/science/article/B6T8J-4JT836T-5/2/fad071c7622d88c711dbce649a8c166a",
url = {http://dmery.sitios.ing.uc.cl/Prints/ISI-Journals/2007-JFoodEng-ColorKinetics.pdf},
author = "F. Pedreschi and O. Bustos and Domingo Mery and P. Moyano and K. Kaack and K. Granby",
keywords = "Potato slices",
keywords = "Frying",
keywords = "Color",
keywords = "Kinetics",
keywords = "Soaking",
keywords = "NaCl",
keywords = "Acrylamide"
}

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