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An experimental set-up for studying acrylamide formation in potato crisps

✍ Scribed by G. Viklund; F. Mendoza; I. Sjöholm; K. Skog


Book ID
116725941
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
187 KB
Volume
40
Category
Article
ISSN
1096-1127

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