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