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Analysis of acrylamide and mechanisms of its formation in deep-fried products

✍ Scribed by Christian Gertz; Sabine Klostermann

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 495 KB
Volume: 104
Category: Article
ISSN: 1438-7697
DOI: 10.1002/1438-9312(200211)104:11<762::aid-ejlt762>3.0.co;2-r

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