Modifying cooking conditions and ingredients to reduce the formation of heterocyclic amines

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

Volumn , Issue , 2006, Pages 407-424

  Skog, Kerstin ^a   Jagerstad M ^b  

^a LUND UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 50049131442     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-011-3.50017-3     Document Type: Chapter

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