Acrylamide levels of bakery products, e. g., bread and bread rolls, are usually below 100 microg/kg , often even below 50 microg/kg. Therefore, usual analytical methods which have an LOQ greater, not dbl equals 25 microg/kg are not sensitive enough for detailed investigations on acrylamide formation
β¦ LIBER β¦
Determination of Benzene Content in Food Using a Novel Blender Purge and Trap GC/MS Method
β Scribed by Stacy-Ann Barshick; Stacy M. Smith; Michelle V. Buchanan; Michael R. Guerin
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 744 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0889-1575
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