Microwave pre-cooking of French fries reduces cancer chemicals
31-Oct-2006
http://www.eurekalert.org/pub_releases/2006-10/jws-mpo102706.php
ジャガイモを揚げる前に電子レンジで調理するとアクリルアミド含量が減らせるという報告。
Journal of the Science of Food and Agriculture
Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips (p n/a)
DOI: 10.1002/jsfa.2688
http://www3.interscience.wiley.com/cgi-bin/abstract/113398552/ABSTRACT
