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Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. (2013)

First Author: Powers SJ

Attributed to: Producing 'low acrylamide risk' potatoes funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1080/19440049.2013.805439

PubMed Identifier: 23822178

Publication URI: http://europepmc.org/abstract/MED/23822178

Type: Journal Article/Review

Volume: 30

Parent Publication: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Issue: 9

ISSN: 1944-0057