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Fractal colour: A new approach for evaluation of acrylamide contents in biscuits

✍ Scribed by Hongfei Lu; Hong Zheng

Book ID: 113627046
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 793 KB
Volume: 134
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.04.085

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