Acrylamide: An Update on Current Knowledge in Analysis, Levels in Food, Mechanisms of Formation, and Potential Strategies of Control
Richard H. Stadler, Gabriele ScholzVolume:
62
Year:
2004
Language:
english
Pages:
19
DOI:
10.1111/j.1753-4887.2004.tb00018.x
File:
PDF, 773 KB
english, 2004