Acrylamide in food: mechanisms of formation and influencing factors during heating of foods
Engelsk titel: Acrylamide in food: mechanisms of formation and influencing factors during heating of foods
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Författare:
Lingnert H
;
Grivas S
;
JägeR
Email: hl@sik.se
Språk: Eng
Antal referenser: 52
Dokumenttyp:
Översikt
UI-nummer: 03013218