Technological Strategies to Reduce Acrylamide Levels in Heated Foods

✍ Scribed by Monica Anese; Michele Suman; M. Cristina Nicoli

• Book ID: 107652693
• Publisher: Springer-Verlag
• Year: 2009
• Tongue: English
• Weight: 462 KB
• Volume: 1
• Category: Article
• ISSN: 1866-7910
• DOI: 10.1007/s12393-009-9008-2