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French fries in fryer
ARS scientists developed a method to rapidly estimate the amount of acrylamide, a potential carcinogen, in white potato French fries. (Stephen Ausmus, D3041-11)
Scientist preparing potatoes for testing
Preparing potato samples for near-infrared spectroscopy testing to detect acrylamide, a potential carcinogen. (Makenzie Bryson, D3701-1)
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