The effect of cooking on acrylamide and its precursors in potato, wheat and rye. (Q46912559)
Jump to navigation
Jump to search
scientific article published in January 2005
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The effect of cooking on acrylamide and its precursors in potato, wheat and rye. |
scientific article published in January 2005 |
Statements
1 reference
The effect of cooking on acrylamide and its precursors in potato, wheat and rye. (English)
1 reference
J Stephen Elmore
1 reference
Georgios Koutsidis
1 reference
Andrew T Dodson
1 reference
Donald S Mottram
1 reference
Bronislaw L Wedzicha
1 reference
1 January 2005
1 reference
561
1 reference
255-269
1 reference