Options for legal measures to reduce acrylamide contents in the most relevant foods

Food Additives and Contaminants

Volumn 24, Issue SUPPL. 1, 2007, Pages 71-81

  Grob, Konrad ^a  

^a Official Food Control Authority of the Canton of Zurich   (Switzerland)

Author keywords

Acrylamide; Exposure; Legal measures; Potato products

Indexed keywords

ACRYLAMIDE; SUGAR;

CONFERENCE PAPER; CONSUMER; COOKING; EATING HABIT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PROCESSING; GOOD MANUFACTURING PRACTICE; HEALTH HAZARD; HIGH TEMPERATURE PROCEDURES; LEGAL PROCEDURE; LOW TEMPERATURE PROCEDURES; POTATO; PRIORITY JOURNAL; RISK REDUCTION;

ACRYLAMIDE; BREAD; CARBOHYDRATES; CARBONATES; CARCINOGENS, ENVIRONMENTAL; COOKERY; ENVIRONMENTAL EXPOSURE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INDUSTRY; SOLANUM TUBEROSUM; TEMPERATURE;

SOLANUM TUBEROSUM;

EID: 34547914847     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701398509     Document Type: Conference Paper

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