Acrylamide content of some Turkish traditional desserts

Journal of Food, Agriculture and Environment

Volumn 10, Issue 1, 2012, Pages 74-77

  Sertac Ozer M ^a   Kola, Osman ^b   Altan, Adil ^c   Duran, Hüseyin ^b   Zorlugenç, Bülent ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b SAKARYA UNIVERSITY   (Turkey)

^c Agriculture and Rural Ministry Mersin Province Control Laboratory   (Turkey)

Author keywords

Acrylamide; Baklava; Dessert; Halka; Lokma; Tulumba

Indexed keywords

ACRYLAMIDE; ASPARAGINE; ASPARTIC ACID;

ACIDITY; ARTICLE; COOKING; FOOD CONTAMINATION; FOOD PROCESSING; FRYING; KITCHEN; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; TURKEY (REPUBLIC);

EID: 84856941360     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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