Potential Food Safety Concerns in Fried Potato Products in Kenya

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ISSN Print: 2333-9705
ISSN Online: 2333-9721
www.scirp.org/journal/oalibj
E-mail: service@oalib.com

"Potential Food Safety Concerns in Fried Potato Products in Kenya"
written by George O. Abong, Jackson N. Kabira,
published by Open Access Library Journal, Vol.2 No.5, 2015

has been cited by the following article(s):

[1]	Physico-chemical properties of selected Irish potato varieties grown in Kenya
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[2]	Physico-chemical properties and storability of selected Irish potato varieties grown in Kenya
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[3]	Acrylamide Intake in Nairobi Kenya: A case of French Fries Consumers
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[4]	Association Between Selected Social, Economic and Technology Related Factors and Adoption of Clean Seed Potato by Small Scale Farmers in Njoro Sub-County …
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[5]	Glycoalkaloids In Commercial Kenyan Potato Varieties
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[6]	GLYCOALKALOIDS IN COMMERCIAL KENYAN POTATO VARIETIES: EFFECT OF POST-HARVEST HANDLING AND STORAGE CONDITIONS
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[7]	Transionospheric Microwave Propagation: Higher-Order Effects up to 100 GHz
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[8]	Mitigation of Acrylamide in Foods: An African Perspective
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[9]	World's largest Science, Technology & Medicine Open Access book publisher
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[10]	A review of occurrence of glycoalkaloids in potato and potato products
	2016

[11]	QUALITY CHARACTERISTICS OF FRENCH FRIES AND QUANTITATIVE ASSESSMENT OF EXPOSURE TO ACRYLAMIDE ASSOCIATED WITH THEIR …
	2015

[1]	Influence of Quality Characteristics and Intake of Acrylamide by Consumers of Roasted Coffee in Kenya: A Review Current Research in Nutrition and Food Science Journal, 2022 DOI:10.12944/CRNFSJ.10.2.4

[2]	Physico-chemical properties of selected Irish potato varieties grown in Kenya African Journal of Food Science, 2021 DOI:10.5897/AJFS2020.2025

[3]	Acrylic Polymers in Healthcare 2017 DOI:10.5772/intechopen.68982

[4]	A review of Occurrence of Glycoalkaloids in Potato and potato products Current Research in Nutrition and Food Science Journal, 2016 DOI:10.12944/CRNFSJ.4.3.05

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