Skip to main navigation
Skip to search
Skip to main content
Research@WUR Home
Contact & Help
Home
Profiles
Research units
Research output
Datasets
Press/Media
Activities
Projects
Prizes
Search by expertise, name or affiliation
Assessing risk of acrylamide in french fries production in Malaysia fast food establishments from a techno-managerial approach.
Sanny, Maimunah
(PhD candidate)
van Boekel, Tiny
(Promotor)
Luning, Pieternel
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/07
→
20/03/12
View all
View less
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Food Handling
Food Science
100%
Food Service
Food Science
100%
Acrylamide Concentration
Food Science
100%
Reducing Sugar
Food Science
60%
Fast Food
Food Science
40%
Frying Temperature
Food Science
40%
Frying Time
Food Science
40%
Frying Condition
Food Science
40%
Research output
Research output per year
2012
2012
2012
1
internal PhD, WU
Research output per year
Research output per year
Variation in acrylamide concentration in French fries : effects of control measures in food service establishments
Sanny, M. A. I.,
20 Mar 2012
, S.l..
199 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Food Handling
100%
Food Service
100%
Acrylamide Concentration
100%
Reducing Sugar
60%
Fast Food
40%