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1 Ergebnisse
1
Controlling acrylamide formation during baking:
, In:
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
,
Amrein, T.M.
;
Escher, F.
;
Amadò, R.
- p. 459-477 , 2006
Link:
https://doi.org/10.1533/9781845692018.3.459
RT T1 <cTitle>Acrylamide and Other Hazardous Compounds in Heat-Treated Foods</cTitle>: T1 <Title>Controlling acrylamide formation during baking</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1533_9781845692018.3.459&Exemplar=1&LAN=DE A1 Amrein, T.M. A1 Escher, F. A1 Amadò, R. PB Elsevier YR 2006 SP 459 OP 477 LK http://dx.doi.org/https://doi.org/10.1533/9781845692018.3.459 DO https://doi.org/10.1533/9781845692018.3.459 SF ELIB - SuUB Bremen
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