A new approach to evaluate the risk arising from acrylamide...

Journal of Food Engineering 2010 Vol. 100; Iss. 4

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

Özge Çetinkaya Açar, Vural Gökmen
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Volume:
100
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.jfoodeng.2010.05.013
File:
PDF, 742 KB
english, 2010
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