@article{Mery-2007-JFoodEng-ColorDevelopment,
title = "Color development and acrylamide content of pre-dried potato chips",
journal = "Journal of Food Engineering",
volume = "79",
number = "3",
pages = "786 - 793",
year = "2007",
issn = "0260-8774",
doi = "DOI: 10.1016/j.jfoodeng.2006.03.001",
ee = "http://www.sciencedirect.com/science/article/B6T8J-4JRVB1M-4/2/bda82d8dafffa2e60f3f9c03daee6e5b",
url = {http://dmery.sitios.ing.uc.cl/Prints/ISI-Journals/2007-JFoodEng-ColorDevelopment.pdf},
author = "Franco Pedreschi and Jorge Leon and Domingo Mery and Pedro Moyano and Romina Pedreschi and Karl Kaack and Kit Granby",
keywords = "Potato chips",
keywords = "Frying",
keywords = "Color",
keywords = "Pre-drying",
keywords = "Blanching",
keywords = "Acrylamide"
}

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