So What About That Acrylamide In Your French Fries?
That acrylamide is present in French fries is information you might choose to forget, like mercury in tuna. Recently I was reminded of this inconvenient fact by an article on genetically modified potatoes. The U.S. Department of Agriculture recently approved the new tubers largely because upon cooking they generate less acrylamide than do their natural counterparts.
Hey, check out all the research scientist jobs. Post your resume today!
Hey, check out all the research scientist jobs. Post your resume today!