Acrylamide formation in potato products: A summary of the findings from UW-Madison
Tuesday, September 26, 2017
11 a.m.-12 p.m.
6201 Microbial Sciences
Paul Bethke from UW-Madison Horticulture will summarize the discoveries made at the university to avoid the formation of acrylamide in potato products. Presenter URL: https://horticulture.wisc.edu/faculty/paul-bethke/ Webinar: https://attendee.gotowebinar.com/register/8422051645542821377