Statistics for A Systematic Literature Review of Acrylamide Levels, Adverse Health Effects, and Reduction of Formation in Fried and Baked Potato Products

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A Systematic Literature Review of Acrylamide Levels, Adverse Health Effects, and Reduction of Formation in Fried and Baked Potato Products 198

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1233_PlanBSubmission_FoodScience_BrancoEmile_5355324.pdf 271

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