Sammelwerksbeitrag(elektronisch)
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods
In: Advances in Experimental Medicine and Biology; Chemistry and Safety of Acrylamide in Food, S. 329-341
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In: Advances in Experimental Medicine and Biology; Chemistry and Safety of Acrylamide in Food, S. 329-341
Problem melden