The importance of acrylamid formation in fried, baked and cooked foods


Doğan İ. S. , Meral R.

Ist International Food and Nutrition Congress on Food Safety and Quality Through The Food Chain: Farm to Fork, İstanbul, Turkey, 15 - 18 June 2005, pp.145

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.145