Minimising acrylamide presence in processed foods.

被引：0
作者：
Hanley, BA
Offen, C
机构：
[1] Leatherhead Food Int, External Funding Grp, Leatherhead, Surrey, England
[2] Leatherhead Food Int, Chem & Biosci Grp, Leatherhead, Surrey, England
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 227卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
137-AGFD
引用
收藏
页码：U50 / U50
页数：1
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