Acrylamide concentrations in grilled foodstuffs of Turkish kitchen by high performance liquid chromatography-mass spectrometry

Microchemical Journal

Volumn 93, Issue 2, 2009, Pages 173-179

  Kaplan, Olcay ^a   Kaya, Gokce ^b   Ozcan, Cemile ^d   Ince, Muharrem ^c   Yaman, Mehmet ^d  

^a TUNCELI UNIVERSITY   (Turkey)

^b ADIYAMAN UNIVERSITY   (Turkey)

^c Education Faculty   (Turkey)

^d FIRAT UNIVERSITY   (Turkey)

Author keywords

Acrylamide; Chicken; Grilled meat; HPLC MS; Potato chips

Indexed keywords

EID: 70350060154     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2009.06.006     Document Type: Article

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