Effect of processing and storage conditions on the generation of acrylamide in precooked breaded chicken products

Journal of Food Protection

Volumn 70, Issue 2, 2007, Pages 466-470

  Paleologos, E K ^a   Kontominas, M G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDE; NITROGEN; OXYGEN;

ANIMAL; ARTICLE; CHICKEN; FOOD; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METABOLISM; METHODOLOGY; PRODUCT SAFETY; TEMPERATURE; TIME; VACUUM;

ACRYLAMIDE; ANIMALS; CHICKENS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; NITROGEN; OXYGEN; POULTRY PRODUCTS; TEMPERATURE; TIME FACTORS; VACUUM;

EID: 33847238042     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.2.466     Document Type: Article

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